Ingredients
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1 medium fennel bulb
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1 (1.5 lb) bag fingerling potatoes
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3 medium carrots
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6 tbsp olive oil, divided
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1 bunch asparagus
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1 lemon
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2 tbsp finely chopped shallots
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2 tbsp finely chopped tarragon
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1 tbsp white wine vinegar
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1 tsp honey
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1/3 cup chopped walnuts
Steps
1
Preheat oven to 400°F. Remove stalks and fronds from the fennel bulb; reserve fronds. Slice bulb in half lengthwise, core, then cut into 1-inch pieces. Halve the potatoes lengthwise. Trim and peel the carrots, halve lengthwise, then cut crosswise into 2-inch pieces.
2
Add fennel, potatoes, and carrots to a large rimmed baking sheet. Drizzle with 2 tbsp oil and season with salt and pepper. Toss to combine. Transfer half of mixture to a second large rimmed baking sheet. Spread vegetables on both sheets in a single layer and roast 20 min., until beginning to soften, rotating pans halfway through.
3
Meanwhile, trim or peel woody ends from the asparagus. Cut into 2-inch pieces. Remove baking sheets from oven. Divide asparagus between sheets and toss to combine. Spread vegetables back in an even layer. Roast 10–15 min. more, until vegetables are tender and beginning to caramelize.
4
Meanwhile, into a medium bowl, grate ½ tsp zest from the lemon and squeeze 1 tbsp juice. Add the shallots, tarragon, vinegar, and honey and whisk to combine. Season with salt and pepper. Gradually add remaining 4 tbsp oil while whisking and whisk until fully combined. Chop reserved fennel fronds. Place roasted vegetables on a platter and drizzle vinaigrette on top. Garnish with the chopped walnuts and fennel fronds.
Tips
To toast nuts for deeper flavor, spread walnuts on a paper towel-lined microwave-safe plate. Microwave on high in 1-min. increments, stirring in between intervals, until golden-brown and fragrant, 2–3 min. total. Let cool on plate.
