Ina Garten'S Oven-Roasted Vegetables

• 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

1. Preheat the oven to 425 degrees.
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 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.
3. 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.

fennel bulbs, potato, olive oil, kosher salt, black pepper, string bean, fresh asparagus, parmesan cheese

Taken from www.food.com/recipe/ina-gartens-oven-roasted-vegetables-363313 (may not work)