Name: Roasted Vegetables
Ingredients: 2 medium-sized fennel bulbs (each trimmed and cut into 8 wedges); 2 medium-sized carrots (peeled, cut in half crosswise and then each half cut into quarters vertically); 2 medium-sized zucchini (cut in half crosswise and then each half cut into quarters vertically); 2 medium-sized beets (peeled and each cut into 6 wedges); ¼ cup extra-virgin olive oil; Salt; Freshly ground black pepper

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Every dinner table needs a plate of beautifully roasted vegetables to serve alongside the main course. You don’t have to get fancy about it. With a drizzle of olive oil, salt, and fresh cracked black pepper, you’ll have a healthy side dish ready in 15 minutes.

Roasted Vegetables

Print Recipe Roasted Vegetables

Servings: servings

Ingredients

2 medium-sized fennel bulbs each trimmed and cut into 8 wedges
2 medium-sized carrots peeled, cut in half crosswise and then each half cut into quarters vertically
2 medium-sized zucchini cut in half crosswise and then each half cut into quarters vertically
2 medium-sized beets peeled and each cut into 6 wedges
¼ cup extra-virgin olive oil
Salt
Freshly ground black pepper

Instructions

Preheat your oven to 425°F.
Toss the vegetables in olive oil, salt and pepper and spread onto a parchment lined sheet pan.
Roast for 30 minutes, then take out a stir gently. Place into the oven for 15 minutes longer. Take out and serve.