Ina Garten's Thanksgiving Roast Vegetables
A recipe for Ina Garten's Oven Roasted Veggies perfect for Thanksgiving. Instructions written in my own words.
Ingredients
- 1 large fennel bulb or 2 small bulbs
- 1 pound fingerling potatoes
- 1 pound Brussels sprouts
- olive oil
- kosher salt and black pepper to taste
Instructions
- Preheat your oven to 425 degrees.
- Remove the fronds from the fennel. You can save to use later or chop up some of the fronds and sprinkle it on top of the potatoes for more flavor.
- Quarter the fennel bulbs. Pull apart the layers and set aside.
- Cut the fingerling potatoes in half, length wise. If you have potatoes that are small, you can leave them whole. If you have some large ones, quarter those ones instead.
- Trim the ends of the Brussels Sprouts and slice them in half.
- Place the fennel and potatoes on one sheet pan and the Brussels sprouts on another sheet pan.
- Drizzle both pans with olive oil. Season with kosher salt and freshly ground black pepper to taste.
- Roast for 40-45 minutes til the potatoes are cooked through (you can easily pierce with a fork), checking after 20 minutes on the Brussels sprouts.
- Combine everything into a large bowl and serve hot.