Ina Garten'S Oven-Roasted Vegetables - cooking recipe

Ingredients

2 small fennel bulbs, tops removed
1 lb small potato
1/3 cup olive oil
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
1 lb string bean, fresh French
1 bunch fresh asparagus, ends removed, cut diagonally into 3-inch pieces
1/4 cup fresh parmesan cheese

Preparation

Preheat the oven to 425 degrees.
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 length-wise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
Roast the vegetables for 25 - 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. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.