Roasted Fingerlings and Haricot Verts

Here's the recipe taken from Barefoot Contessa...I added in the bulbs of Bok Choy with the potatoes in the oven for the first bake.

These are absolutely the BEST veggies - extremely tasty.

• 1 pound fingerling or small potatoes
• ⅓ cup good olive oil
• 2 teaspoons Kosher salt
• 1 teaspoon pepper
• 1 pound French string beans (haricots verts), trimmed
• 1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces
• ¼ cup freshly grated Parmesan cheese

1. Preheat your oven to 425˚.
2. Slice the potatoes in half lengthwise, and spread them out on a baking sheet. Pour the olive oil over the potatoes, sprinkle them with the salt and pepper, and then toss until the potatoes are coated.
3. Roast the potatoes for about 25 to 30 minutes, until they’re tender, tossing once about halfway through cooking.
4. Add the string beans and asparagus to the baking sheet, and toss with the potatoes. Roast for an additional 10 to 15 minutes, until the green vegetables are tender.
5. Sprinkle Parmesan over all the vegetables and put back into the oven for a minute or two more, just to melt the cheese.
6. Take the vegetables out of the oven, add a bit more salt and pepper, if desired, and serve hot.