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Indulge in Oven-Roasted Vegetables featuring a delightful mix of fennel, potatoes, French string beans, and asparagus, perfectly seasoned with olive oil, Parmesan cheese, salt, and pepper. This French-inspired dish offers a burst of flavors and textures, making it a satisfying and wholesome meal for six.
Total time55 min
Ingredients7
Serving size6
Calories245
Sheet Pan
Chef's Knife
Cutting Board
Oven
2 small fennel bulbs, tops removed
1 pound fingerling or small potatoes
1/4 cups good olive oil
Kosher salt and freshly ground black pepper
1 pound French string beans (haricots verts), trimmed
1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces
¼ cup freshly grated Parmesan cheese