Recipe: Roasting spring vegetables brings out the flavor

[D J C]

 

 

Roasted vegetables are downright scrumptious. It’s an easy method that creates caramelization on the exterior, a beautiful browning that yields sweet flavor. The sweetness artfully masks any of a vegetable’s subtle bitterness.

And it’s simple. In addition to the vegetables, all you need is some oil, salt, and freshly ground pepper. Oh, and a toasty-hot oven.

 

Roasted Spring Vegetables

Yield: 6 to 8 servings

 

INGREDIENTS: 

 

• 2 medium-size fresh fennel bulbs
• 1 1/2 pounds baby Dutch potatoes
• 1/3 cup extra-virgin olive oil
• Coarse salt, such as kosher, and freshly ground black pepper
• 1 bunch thin asparagus, ends removed, cut diagonally into 3-inch lengths
• 1/4 cup freshly grated Parmesan cheese

 

PROCEDURE:

 

• 1. Adjust oven rack to middle position. Preheat oven to 425 degrees.

 

• 2. Trim fennel: Cut off fern-like green tops and, if desired, save for garnish. If the root area is brown, make a very shallow cut to remove the brown area at the base (if you cut too deeply, the bulb won’t stay connected). Cut the bulb in half from top to bottom. Cut each half into 3 lengthwise wedges.

 

• 3. Cut potatoes in half lengthwise. Place potatoes and fennel on a rimmed baking sheet. Toss with olive oil and season with a little salt. Roast 30 minutes or until potatoes are tender, tossing fennel and potatoes halfway through cooking time.

 

• 4. Add asparagus and gently toss. Roast 10 to 15 more minutes or until asparagus is tender and starting to brown on the tips. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.

 

 

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