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    You are in: Home / Recipes / Ina Garten's Oven-Roasted Vegetables Recipe
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    Ina Garten's Oven-Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Chef #364283's Note:

    I got this recipe from the Today Show starring chef Ina Garten. My husband and I enjoy this simple, but delicious, recipe at least once a week. I make the recipe as posted but have substituted a large onion when I forget to buy fennel bulbs. I also use frozen baby green beans instead of French string beans.

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    Ingredients:

    Serves: 6-8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425 degrees.
    2. 2
      Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half length-wise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
    3. 3
      Roast the vegetables for 25 - 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 - 15 minutes, until the vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.

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    Ratings & Reviews:

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    Nutritional Facts for Ina Garten's Oven-Roasted Vegetables

    Serving Size: 1 (204 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 229.4
     
    Calories from Fat 121
    53%
    Total Fat 13.5 g
    20%
    Saturated Fat 2.4 g
    12%
    Cholesterol 3.6 mg
    1%
    Sodium 691.7 mg
    28%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 7.3 g
    29%
    Sugars 2.5 g
    10%
    Protein 5.8 g
    11%

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