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OVEN ROASTED VEGETABLES Wicked Good Salt

Posted on: August 31st, 2016 by Jason Miller No Comments

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Product Overview

OVEN ROASTED VEGETABLES Wicked Good Salt
Serves 6 425˚F

2 small fennel bulbs, tops removed
1 pound fingerling or small potatoes
⅓ cup EVOO
3 teaspoons Wicked Good Salt
1 teaspoon fresh ground black pepper
1 pound fresh French green beans, trimmed
1 pound thin asparagus, ends removed, cut in half diagonally
¼ cup freshly grated Parmesan cheese

1. 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 the EVOO on the vegetables, sprinkle with the Wicked Good Salt and black pepper. Toss to coat.
2. Roast the vegetables for 25 to 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 to 15 minutes, until green vegetables are tender.
3. Sprinkle with Parmesan cheese and roast for another minute or two until cheese melts.
4. Sprinkle with additional Wicked Good Salt and pepper to taste.

 
 

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