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Julee Rosso, Sheila Lukins

Oil-Roasted Haricots Verts, Potatoes, and Fennel

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Preparation info

  • 4

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

An unusual but very tasty combination of roasted vegetables.

Ingredients

  • 2 fennel bulbs (about 1¼ pounds total)
  • 1½ pounds small red new potatoes</

Method

  1. Preheat the oven to 425°F.
  2. Cut the tops off the fennel, and then cut the bulbs into quarters. Thinly slice the potatoes. Snap the ends off the beans.
  3. Combine the fennel, potatoes, and oil in a mixing bowl and toss well. Spread the mixture (wi

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