I made this side dish last night alongside Daydream Kitchen’s Honey Mustard Crusted Chicken Breast. I used potatoes, green beans, fennel, and green bell pepper but no asparagus. It was very simple to throw together and all of it came out perfectly cooked. The potatoes were soft but not soggy and the fennel was crisp but not hard. All in all, it will be fun to play around with different root vegetables for this dish over the years, especially in the upcoming Fall and Winter seasons! Here’s my roasted veggies:

Oven-Roasted Vegetables ©EverydayCookingAdventures 2013

Ina Garten’s Oven-Roasted Vegetables

From: Barefoot Contessa Back to Basics, Ina Garten, 2008
Serves: 3-4
Prep Time: 15 mins
Cook Time: 45 mins

Ingredients:

• 1 small fennel bulb, top removed
• 1/2 lb small potato
• 3 tbsp olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 lb string bean, fresh French
• 1/2 bunch fresh asparagus, ends removed, cut diagonally into 3-inch pieces
• 2 tbsp fresh parmesan cheese

Directions:
1. Preheat the oven to 425ºF. Cut the fennel bulb into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half length-wise and place them on the pan with the fennel.

2. Drizzle the olive oil on the vegetables, then sprinkle with salt and pepper. Toss with your hands.

3. Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 – 15 minutes, until the vegetables are tender.

4. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.