This roasted veggies recipe features a delicious combination of carrots, beets, sweet potatoes, fennel and onion. The colors are beautiful, thanks to the vibrant orange and red tones. Dishes like this are an easy way to “eat the rainbow” without needing to prepare each vegetable differently. It’s as easy as chopping all your veggies up and then throwing them on the pan to bake! Recipe Credit : Beachbody Blog - which has a ton of AMAZING recipes if you have never checked it out!
What you need:
8 oz . carrots , cut into half lengthwise, cut into 2-inch pieces
8 oz . beets , cut into 1¼-inch pieces
1 lb . sweet potatoes , peeled, cut into 1¼-inch pieces
1 medium fennel bulb , stalks trimmed, bulb cut in half lengthwise, cut into 1¼-inch slices
1 medium onion , cut in half, cut into thin wedges
4 tsp . olive oil
½ tsp . sea salt (or Himalayan salt)
½ tsp . ground black pepper
2 Tbsp . finely chopped parsley
What you do:
Preheat oven to 450° F.
Place carrots, beets, sweet potatoes, fennel, and onion in large oven-proof roasting pan (or baking sheet).
Drizzle with oil. Season with salt and pepper; mix well. Spread vegetables in a single layer.
Bake, turning twice, for 40 to 45 minutes, or until vegetables are brown and tender-crisp.
Sprinkle vegetables with parley; toss gently to blend.
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