Thanksgiving Roasted Vegetables

2 fennel bulbs, tops cut off
1 lb. small or fingerling potatoes (I used baby Yukon Gold potatoes)
1 lb. Brussels sprouts, trimmed
Olive oil
Salt and pepper

Preheat the oven to 425 degrees F.

Cut the fennel bulbs in half lengthwise, then cut each half into 3 pieces. Be sure to cut through the core to keep the wedges from falling apart. Cut the potatoes in half lengthwise. Place the fennel and potatoes on a large baking sheet and drizzle with a tablespoon of olive oil. Sprinkle with salt and pepper.

Cut the Brussels sprouts in half lengthwise. Place them on another baking sheet, and sprinkle them with a bit of oil and salt and pepper as well.

Place the two baking sheets into the oven and roast for about 25 to 30 minutes, stirring the vegetables once during cooking time, until the potatoes are tender. Gild the lily, if you will, and top with freshly grated Parmesan cheese.

*If you choose to use green beans or asparagus instead of Brussels sprouts, slice them diagonally into 3″ lengths and do not add them until the last 10 minutes of cooking time. You can just toss them onto the same sheet as the fennel and potatoes, stirring when you add them in.