- Fennel bulb (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
- Beets-washed, cut in 1-inch pieces (don’t discard leafs; can be used for a soup/quiche)
- Carrots-washed, chopped
- (yams or sweet potatoes will also bake along well if you have some handy)
- Olive oil
- Balsamic vinegar
Rub just enough olive oil over the veggies to coat. Sprinkle on some balsamic vinegar, also to coat. Arrange on a pan, roast for 40 minutes, or until the veggies are cooked through and beginning to caramelize.
Can be used as a side dish or added to cooked pasta/rice/quinoa for warm or cold salads
Pic above-FRF kale salad; FRF corn and green beans and FRF roasted veggies
