Roasted Fennel and Root Vegetables

roasted fennel and root vegetables - trust in kim

These veggies smell great as they are roasting, and they were fabulous alongside a roast chicken. So easy, and a delicious comfort food on a cold winter night.  Feel free to add more or less of any of the vegetables, or omit some altogether.

What you need:

  • 1 fennel bulb
  • 1 sweet potato
  • 1 large or 2 medium potatoes
  • 2-3 carrots
  • 3-4 small beets, peeled
  • olive oil
  • salt and pepper

What you do:

  1. Preheat the oven to 400 F.  If you’ve just roasted a chicken, as I did, put the bird aside with a cover on to rest just before you put the vegetables in the oven.
  2. Scrub, then chop the vegetables into pieces that are about 4cm.  The sweet potato can be a little bigger, as it cooks faster. Put them all on a baking sheet and drizzle with some olive oil.
  3. Roast for about 10 minutes, then take them out of the oven and toss them around a bit.  Return to the oven and let them cook for another 10 minutes, or until they have browned nicely.
  4. Salt and pepper the vegetables, then serve immediately.

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