Roasted Beets, Carrot, & Fennel

Chop both beets and carrots into your preferred fork-able size. Toss them separately on two different cookie sheets or baking dishes with olive oil. Roast till tender in the oven at 400 degrees till nicely browned and fork tender. Salt & pepper to taste.  Mix the two right before serving.  The beets will likely take a little longer than the carrots.



Posted on

June 10, 2015