2 pounds small red-skin potatoes, washed and quartered
2 pounds carrots, cut into ¾-inch rounds
4 large fennel bulbs
2 leeks, cleaned and sliced into ½-inch rounds
¾ cup olive oil
2 cloves garlic, crushed
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 bunch fresh tarragon, finely chopped
1. Preheat the oven to 350 degrees. Place the potatoes and carrots in a large mixing bowl. Trim the fennel bulbs of any brown outer leaves, and chop off the fronds. You just want to use the bulb here. Cut the bulbs in half vertically, and then cut each half into vertical ½-inch wedges. Add the fennel and leeks to the mixing bowl with the potatoes and carrots.
2. In a separate smaller bowl, add the oil, garlic, salt, and pepper, and whisk to combine. Pour this mixture over the vegetables and stir, coating all the vegetables well. Transfer the contents to a baking sheet, and bake the vegetables for 45 minutes to 1 hour, or until they are tender and slightly browned around the edges.
3. Spoon the vegetables onto a serving platter, and garnish with the chopped tarragon before serving.
MAKES 6 TO 8 SERVINGS
Roasted Spring Vegetables (left), Normandy-Style Boulangère Potatoes (front), Petit Pois à la Français (French-style peas) (top)