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–+ servings

Roasted Spring Veggies

Felesha Bell
Roasted fennel, carrots, fingerling potatoes, green beans and asparagus makes for a healthy and delicious side dish.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 -8

Ingredients
  

  • 2 small fennel bulbs stalks removed
  • 1 1/2 lb. french carrots tops intact
  • 1 lb. multi-colored fingerling potatoes
  • 1 lb. French green beans ends removed
  • 1 bunch fresh asparagus woodsy ends removed, cut in 2 inch pieces
  • 1/3 c. extra virgin olive oil
  • 2 tsp. kosher salt
  • 1 tsp. pepper
  • parmesan cheese garnish (optional)

Instructions
 

  • Preheat oven to 425 degrees.
  • Slice the bulbs in half lengthwise, then cut each half into three wedges.
  • Slice the potatoes in half down the length of the finger.
  • Place the whole carrots, fennel and potatoes on a large baking sheet and drizzle with the oil, salt and pepper. Toss everything together.
  • Roast in the oven for about 30 minutes (toss once during cooking) or until the potatoes and carrots are tender.
  • Add the green beans and asparagus; toss well.
  • Roast for another 15 minutes or until green beans and asparagus are tender.
  • Garnish lightly with optional parmesan. Say Grace and enjoy!
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