Roasted Vegetables

 
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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

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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