Categories: vegetables

Ingredients

• 2 fennel bulbs
• 1 1/2 lbs. new potatoes, thinly sliced (about 12)
• 1/2 cup olive oil
• 1 tsp. fine-grain sea salt
• 1 1/2 lb. small green beans, trimmed
• 1/2 tsp. freshly ground pepper

Directions

1. Trim bases from fennel bulbs; cut bulbs into quarters.
2. Toss together fennel, potatoes, and oil in a 15 × 10-inch jellyroll pan; sprinkle with salt.
3. Bake at 425 degrees for 30 minutes. Add green beans, and toss gently. Bake 10 to 15 more minutes or until vegetables are lightly browned. Sprinkle with pepper, and serve hot or at room temperature.

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