Ingredients

1 pound well-scrubbed red-skinned potatoes, approximately 1-1/2 inches in diameter (if the potatoes are larger, cut them into halves)
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
salt and pepper
3 large carrots, peeled and cut into 1-inch pieces
1 fennel bulb (about 3/4 pound), cut into 1/2-inch thick wedges
2 leeks, cut into 1-inch rounds
6 ounces shiitake mushrooms (about 12 mushrooms), halved or thickly sliced
3/4 pound green beans, trimmed

Cooking Instructions

Preheat the oven to 400 degrees. Put the potatoes in a large, heavy-bottomed roasting pan. Toss with 1 tablespoon of the olive oil until they are well-coated. Sprinkle with the rosemary and a touch of salt and pepper. Roast for about 20 minutes, stirring occasionally.

Add the carrots, fennel, leeks, mushrooms and green beans to the pan. Toss with the remaining oil. Sprinkle with additional salt and pepper and return to the oven. Continue to roast, stirring occasionally, until all of the vegetables are tender and brown in spots (about 25 minutes longer).

Transfer the roasted vegetables to large bowl and then serve. Garnish with rosemary branches if desired.

Makes 4 to 6 servings

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recipe courtesy of elliemay.com