Roast fingerling potatoes (halved lengthwise), with fennel tossed in olive oil, S&P (just the bottom of the bulb cut into six pieces) at 425 degrees about 30 minutes (turning once). Then add in haricot verts and asparagus (cut into 3 in pieces) and toss again, roast another 15 minutes or so. (I did two different baking pans). I loved the flavors!
This is super delicious!
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