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Roasted Vegetables
Roasted Vegetables
Print Recipe Roasted Vegetables
Servings: 8 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.