Thanksgiving Roasted Vegetables

Name: Thanksgiving Roasted Vegetables
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Ingredients: 2 small fennel bulbs, tops removed; 1 pound fingerling or small potatoes; 1/3 cup good olive oil; Kosher salt and freshly ground black pepper; 1 pound French string beans (haricots verts), trimmed; 1/4 cup freshly grated Parmesan cheese

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Level: Easy

Total: 50 min
Active: 10 min

Yield: 6 servings

Level: Easy

Total: 50 min
Active: 10 min

Yield: 6 servings

Ingredients

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2 small fennel bulbs, tops removed

1 pound fingerling or small potatoes

1/3 cup good olive oil

Kosher salt and freshly ground black pepper

1 pound French string beans (haricots verts), trimmed

1/4 cup freshly grated Parmesan cheese

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 the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.