Roasted Vegetables

padma_lakshmi avatar
padma_lakshmi Published on 10/23/2020, viewed by 173 , 0 Comments

What you will need

1 bulb of fennel

2 carrots

2 parsnips

1 yellow bell pepper

1 red bell pepper

2 medium sweet potatoes

2 tablespoons olive oil

1 teaspoon salt

1 sprig of fresh Rosemary

½ teaspoon ground black pepper

(Nutritional facts 55 calories, 2.83 g fat, 7.36 g carbohydrates, 1.35 g protein, undefined mg cholesterol, 229 mg sodium)

How to cook


Preheat oven to 450ºF.


Cut vegetables diagonally on a bias until they are relatively each the same size- about 2 inches in length and ¾ inch thick. Remove leaves from rosemary sprig and scatter in the bottom of a baking dish. Arrange each vegetable in a single layer in the dish over rosemary leaves, lightly coating each row with olive oil, salt and pepper.


Roast for about 45 minutes, tossing vegetables halfway through, until tender.


Avatar placeholder