Thanksgiving Oven-Roasted Vegetables
- 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
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.
Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.
Recipe courtesy of Dave Lieberman