Recipe Box, Rock Star Roasted Vegetables

These vegetables are so good and so easy, I’m sharing 2 recipes today, Parmesan Roasted Green Beans and Roasted Fennel with Brussel Sprouts, Shallot and Bacon salt

Parmesan green beans

These recipes are so embarrassingly simple, I don’t even have many photos for you~

fennel and brussels sprouts

Both versions are just a matter of prepping the vegetables and putting them on a foil lined baking pan, drizzling with olive oil, salt and pepper, and roasting


Cut the bottoms off the Brussels sprouts and then cut them in half, discarding any loose leaves.  Cut off a slice of the fennel at the base and cut off the green celery like pieces from the top, leaving just the fennel ball.  Slice the fennel like you would and onion and cut the slices in half.  Chop the shallot.  Combine everything on a foil lined sheet pan and drizzle liberally with oil.  Season with just pepper [salt will come later]


Ummmmm….fennel is the vegetable that smells like licorice, but don’t be put off by that, it’s delicious, and the flavor once cooked, is subtle and a touch mysterious

fennel and brussels sprouts

After roasting for 15 minutes, toss everything around and season with Parmesan shavings and bacon salt.  I added some real bacon bits too

roasted veggies

A little plate of heaven!

haricot vert parmesan

For the Parmesan Green Beans, I recommend using only haricot vert, the thin French style green bean, for the best results.  Cut off pointy tips and pull the “string.”  Rinse and pat dry.  Place on a foil lined baking sheet, drizzle with oil and season with salt and pepper.  Toss around to distribute seasonings and oil.  Sprinkle liberally with finely shredded Parmesan cheese and roast at 400 in the oven for 15 minutes, or until beans are done and cheese is crusted.

roasted green beans

The cheese forms a frico  like texture over the beans and makes them so irresistible!

Parmesan green beans

So remember, eat your veggies!

roasted fennel

Mind your manners and eat your peas please!

pea needlepoint

Here are the recipes:

Roasted Green Beans Parmesan

Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American, French


  • fresh haricot vert, french green beans, 1 handful per serving
  • olive oil
  • salt and pepper
  • finely grated Parmesan cheese about 2 T per serving


  • Cut off tips of green beans and pull strings if possible. Rinse and pat dry.
  • Place beans on a foil lined baking sheet and drizzle with olive oil and season to taste. Toss to coat beans evenly. Sprinkle liberally with Parmesan and bake at 400 for about 15 minutes until beans are tender and cheese is golden.
Keyword green beans, haricot vert, Parmensan cheese, roasted vegetables


Roasted Fennel and Brussels Sprouts with Shallot and Bacon Salt

Prep Time 15 minutes
Cook Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 4


  • 1 whole fennel bulb
  • 20-24 Brussels Sprouts
  • 1 large shallot
  • Bacon salt* or Bacon bits or real bacon pieces, cooked
  • freshly shaved Parmesan cheese to taste [optional]
  • olive oil
  • pepper


  • Trim fennel by slicing off base and arms. Cut bulb into slices and halve.
  • Dice shallot.
  • Cut off base of Brussels sprouts and cut in half, discarding loose leaves.
  • Put vegetables on a foil lined baking sheet and drizzle liberally with olive oil. Season with pepper. Toss everything around to coat. Bake at 400 for 15 minutes.
  • Remove from oven and sprinkle with bacon salt, bacon bits and Parmesan shavings. Return to oven for 10-15 more minutes until done. Sprinkle with additional Parmesan if desired. Makes 4 servings
Keyword bacon salt, Brussels sprouts, fennel, Parmesan, roasted vegetables, shallot

*for directions on making Bacon Salt click here



I will be sharing at these fabulous parties and blogs:

A Stroll Thru Life

Clean and Scentsible

Four Seasons Blog Hop

Full Plate Thursday

Foodie Friday

Love Bakes Good Cakes

Will Cook for Smiles

13 Responses to “Recipe Box, Rock Star Roasted Vegetables”
  1. Rock Star is right! Looks wonderful!

  2. Liz Mackie says:

    Nice recipes. Thank you and have a Happy Day!

    >________________________________ > From: the Painted Apron >To: >Sent: Monday, February 24, 2014 3:01 AM >Subject: [New post] Recipe Box, Rock Star Roasted Vegetables > > >the Painted Apron posted: “These vegetables are so good and so easy, I’m sharing 2 recipes today, Parmesan Roasted Green Beans and Roasted Fennel with Brussel Sprouts, Shallot and Bacon salt These recipes are so embarrassingly simple, I don’t even have many photos for you~ ” >

  3. I can do these recipes! And, I always need more veggies. Thank you!

  4. Mary says:

    I love the combo of the fennel with Brussels sprouts Jenna! I’ve never had fennel roasted, we always use it thinly sliced in a salad or with smoked salmon. It’s got to be good with Parm and bacon or bacon salt!

  5. Great new way to prepare veggies! Thanks. Thanks for linking up at The Four Seasons Blog Hop! Sandra from Scrumptilicious 3 You!

  6. Miz Helen says:

    We just love Roasted Vegetables, these are very good ideas to dress up the roast! Thank you so much for sharing this awesome post with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  7. Anne says:

    I’m going to try those beans!

  8. Kim says:

    OK, I’m sold on the Green Beans Parmesan. Can’t wait to taste that Frisco crust. Isn’t that what you called it?

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  1. […]  Roasted Green Beans Parmesan, pictured below, a super elegant and easy side dish […]

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