Thanksgiving Oven-Roasted Vegetables

2017-01-30
  • Yield : 6 servings
  • Prep Time : 5m
  • Cook Time : 45m
  • Ready In : 50m
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Ingredients

  • 2 small fennel bulbs, tops removed
  • 1 pound fingerling or small potatoes
  • 1 pound Brussels sprouts, trimmed and cut in half
  • Good olive oil
  • Kosher salt and freshly ground black pepper

Method

Step 1

Preheat the oven to 425 degrees F.

Step 2

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 lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands.

Step 3

Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands.

Step 4

Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.

Step 5

Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.

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