add to shopping list Ingredients

2.5 cups chopped carrot (or baby carrots)
1 sweet potato
12 small red potatoes
1 Fennel Root
1 bunch asparagus
6-10 brussel sprouts
Olive Oil
Sea salt
Black Pepper

Preparation

Preheat oven to 425 degrees.

1. Rinse veggies.
2. Cut sweet potatoes into 1/2 cubes.
3. Cut the red potatoes in half
4. Cut the very bottom of the fennel root of and discard, also cut off the stalks and discard so you're left just with the base.
5. Slice the base of the fennel root into thick slices and then chop these slices into smaller pieces (about 2 inches ling.
6. Break the stalks of asparagus and discard the bottoms.
7. Cut brussel sprouts in half.
8. Throw all veggies into a strainer and rinse them. Shake of all excess water.
9. Put all veggies into a large glass baking pan and coat them with olive oil.
10. Pour sea salt out into your hand and evenly apply a light coating of salt to the veggies.
11. Using a pepper mill, grind a light coating of black pepper onto the veggies or, if you don't have a pepper mill, just sprinkle a light coating of ground pepper.
12. Put in oven and bake for 30-45 minutes or until veggies are nicely roasted.

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Reviews

2/04/10

Theresa111 says:

Roasted Roots are delicious and fun.

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