Roasted veggies are definitely quick, simple, easy. And .. delicious! Please enjoy!
love,
Carin
red potatoes, quantity to preference
fresh asparagus, quantity to preference
1 large fennel bulb
olive oil
kosher salt, to taste
pepper, to taste
Preheat oven to 425. Prepare vegetables: halve or quarter potatoes; snap off woody base of asparagus then slice in 1-inch pieces; cut about 1-inch above fennel bulb, remove outer layer, slice to desired size.
In a large bowl, toss vegetables with just enough olive oil to lightly coat them. Season with salt and pepper, to taste. Add to appropriate-sized roasting pan. Roast for about 1 hour to an hour and 15 minutes, or until the vegetables are tender. Be sure to stir once or twice during the roasting period.
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