Thanksgiving Oven-Roasted Vegetables

Total Time:
50 min
Prep:
5 min
Cook:
45 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 small fennel bulbs, tops removed
  • 1 pound fingerling or small potatoes
  • 1 pound Brussels sprouts, trimmed and cut in half
  • Good olive oil
  • Kosher salt and freshly ground black pepper
Directions
  • Preheat the oven to 425 degrees F.

  • Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands.

  • Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands.

  • Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.

  • Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.


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    Thanksgiving Oven-Roasted Vegetables

    Recipe courtesy of Ina Garten