Roasting spring vegetables brings out their flavor
Roasted vegetables are downright scrumptious. It’s an easy method that creates caramelization on the exterior, a beautiful browning that yields sweet flavor. The sweetness artfully masks any of a vegetable’s subtle bitterness.
And it’s simple. In addition to the vegetables, all you need is some oil, salt and freshly ground pepper. Oh, and a toasty-hot oven.
Roasted Spring Vegetables
Yield: 6-8 servings INGREDIENTS 2 medium-size fresh fennel bulbs
1 1⁄2 pounds baby Dutch potatoes 1⁄3 cup extra-virgin olive oil
Coarse salt, such as kosher, and freshly ground black pepper
1 bunch thin asparagus, ends removed, cut diagonally into 3-inch lengths
1⁄4 cup freshly grated Parmesan cheese
PROCEDURE
1: Adjust oven rack to middle position. Preheat oven to 425 degrees.
2. Trim fennel: Cut off fern-like green tops and, if desired, save for garnish. If root area is brown, make a very shallow cut to remove brown area at base (if you cut too deeply, the bulb won’t stay con
nected). Cut bulb in half from top to bottom. Cut each half into 3 lengthwise wedges.
3: Cut potatoes in half lengthwise. Place potatoes and fennel on rimmed baking sheet. Toss with olive oil and season with a little salt. Roast 30 minutes or until potatoes are tender, tossing fennel and potatoes halfway through.
4: Add asparagus and gently toss. Roast 10-15 more minutes or until asparagus is tender and starting to brown on the tips. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Source: Adapted from “Barefoot Contessa Back to Basics,” by Ina Garten (Clarkson Potter, $35)