Thursday, October 15, 2009

Oven roasted fingerling potatoes and vegetables

Oven roasted fingerling potatoes and vegetables

This is a great and easy side dish to make. Feel free to use whatever vegetables you have on hand.

2 small fennel bulbs, tops removed
1 pound fingerling or small potatoes
1/3 cup extra virgin olive oil
Kosher or sea salt and freshly ground pepper
1 pound French string beans (haricots verts), trimmed. If you can’t find French green beans, just use regular green beans and cut them diagonally into 2 inch pieces.
1 bunch thin asparagus, ends removed, cut diagonally into 3 inch pieces.
¼ cup freshly grated Parmesan cheese. (optional)

Preheat oven to 425 degrees.
Cut the fennel bulbs into 6 wedges each, cutting out the core. Cut the potatoes in half length wise and place them on the pan with the fennel. Drizzle the live oil on the vegetables, then sprinkle with 1 tsp salt and 1 teaspoon pepper. Toss with your hands.

Roast the vegetables for 25 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables an roast for another 10 minutes or until the vegetables are tender. Sprinkle with the Parmesan if desired and roast for another minute until the cheese melts.

Check for seasoning and serve hot.

No comments:

Post a Comment