Roasted Root Vegetables
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
nonstick olive oil spray 2 2 to 3-inch beets, peeled, each cut into 6 wedges 4 tablespoons olive oil
2 large carrots, peeled, cut on diagonal into 1-inch-thick pieces 2 large parsnips, peeled, cut on diagonal into 1-inch-thick pieces 1 medium fennel bulb, trimmed, cut vertically into 6 wedges, fronds chopped and reserved
1 12-ounce russet potato, peeled, quartered lengthwise, cut crosswise into thirds



1 Preheat oven to 425 F. Spray large rimmed baking sheet with nonstick spray. Place beets in large bowl; mix in 1 tablespoon oil. Sprinkle with salt and pepper. Arrange beets at 1 end of prepared sheet. Add carrots, parsnips, fennel bulb, potato and 3 tablespoons olive oil to same bowl; toss. Sprinkle with salt and pepper. Arrange vegetalbes on prepared sheet, slightly separated from beets (to prevent discoloration). Roast vegetables 20 minutes. Turn vegetables over; roast until tender, about 20 minutes. Transfer to platter. Sprinkle with fennel fronds.

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