Thanksgiving Oven-Roasted Vegetables

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact.

3. 3

   Place on a sheet pan.

4. 4

   Cut the potatoes in half lengthwise and place them on the pan with the fennel.

5. 5

   Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

6. 6

   Toss with your hands.

7. 7

   Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil.

8. 8

   Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands.

9. 9

   Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.

10. 10

    Combine the vegetables in a large serving bowl and sprinkle with salt and pepper.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.