Roasted Spring Veggies
Ingredients
- 2 small fennel bulbs stalks removed
- 1 1/2 lb. french carrots tops intact
- 1 lb. multi-colored fingerling potatoes
- 1 lb. French green beans ends removed
- 1 bunch fresh asparagus woodsy ends removed, cut in 2 inch pieces
- 1/3 c. extra virgin olive oil
- 2 tsp. kosher salt
- 1 tsp. pepper
- parmesan cheese garnish (optional)
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