Roasted Vegetables

I'm LOVING Back to Basics Cookbook  - especially the veggie recipes!  This one is no exception.

You'll need:

2 fennel (bulbs only) cut into six wedges each (keep core)
1 pound small potatoes cut in half lengthwise (fingerlings or new potatoes)
1/3 cup olive oil
kosher salt and black pepper
1 lb haricots verts, trimmed
1 bunch thin asparagus, ends removed, cut diagonally into 3 in pieces
1/4 cup freshly grated Parmesan cheese

preheat oven to 425

place fennel on baking sheet, with the potatoes.  drizzle oil on the veggies, then sprinkle with 2 tsp salt and 1 tsp pepper, toss.

roast for 25-30 minutes, tossing once.  toss the beans and aspargus with the veggies and roast another 12 minutes, until tender.

sprinkle with Parmesan cheese and roast 1-2 minutes til cheese melts.

sprinkle with S&P and serve hot.