Roasted Vegetables
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
1
Preheat oven to 450ºF.
2
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.
3
Roast for about 45 minutes, tossing vegetables halfway through, until tender.
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