Oven-roasted vegetables from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (page 171) by Ina Garten

  • asparagus
  • Parmesan cheese
  • fennel
  • French beans (haricots verts)
  • fingerling potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on December 24, 2020

    This was a great recipe. I took it in a more Mediterranean direction adding black kalamata olives and crushed whole fennel seeds at the beginning and grape tomatoes 1/2 way thorough cooking the potatoes to the roasting pan. Used fennel salt. I used only green beans and added some fresh dill at the end. It came out wonderfully. I would omit the Parmesan next time. I do not think it added much.

  • Rachaelsb on June 10, 2020

    Yum! Satisfying comfort food. I love combining foods and this one works with lots of complementary textures and flavors

  • anya_sf on April 02, 2020

    My small potatoes were done in 30 minutes. After adding the asparagus and haricots verts, the pan was so crowded that the vegetables weren't in a single layer and took much longer to roast (30+ minutes). It would be better to use 2 sheet pans with the vegetables separated, which would also allow you to remove each type of vegetable when done. The haricots verts were still underdone; the other vegetables tasted great.

  • sturlington on October 18, 2014

    Potatoes were delicious in this recipe. I only add the green beans and skipped the other vegs, but this recipe is nicely adaptable to what you have on hand.

  • lizcoates on April 15, 2014

    I love this recipe! The roasted fennel is incredible! I often leave out the asparagus because the season is so short but really this is fantastic. I love to serve it with the tuscan lemon chicken from this book and a green salad.

  • eBrowner on October 27, 2012

    Not a big fan of fennel so I replaced with garlic. very good!

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