Thanksgiving Oven-Roasted Vegetables
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 136
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 25
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 496
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
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.