Cooking Lesson: Roasted Fennel, Asparagus and New Potatoes

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Spring has officially hit the Northeast of the US and I simply cannot get enough.  I spent two whole days outdoors in my garden, getting it ready for planting and literally drinking it all in – the air, the sun, the warmth, the daylight – it felt delicious and nourishing for my soul.

Spring is a quick season for vegetables. They always seem to fade away as fast as they come into play.  You know the stars – asparagus, artichokes, garlic scapes, greens – eventually get crowded out by juicy ripe tomatoes, yellow and green summer squash and shiny black eggplant.

But for right now, I am in the moment, in spring.  I made this Roasted Fennel and Asparagus with New Potatoes and it was delicious paired with grilled lemon herb chicken. A simple spring meal after a hard days work in the garden.

Roasted Fennel , Asparagus and New Potatoes

Serves 6 as a side dish


2 large fennel bulbs, cut into large slices
2 bunches thin asparagus, tough ends removed
1 pound new potatoes, cut in half
2 cloves garlic, pressed or minced
1/4 cup extra virgin olive oil
1/2 teaspoon coarse sea salt, or kosher salt
1/2 teaspoon pepper
2 teaspoons minced fresh thyme
1/4 cup grated Parmesan, optional


  1. Preheat oven to 425 degrees F.
  2. On one or two baking sheets, arrange the fennel and potatoes in a single layer. Toss with the olive oil, salt, pepper and garlic. Place in the oven and roast for 20 minutes.
  3. Take the pans out of the oven and add the asparagus. Carefully toss with the other vegetables and place back in the oven. Continue roasting for another 20-30 minutes or until the vegetables are getting brown and soft. Remove from the oven and sprinkle with thyme and parmesan if you like. Serve immediately.

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