1 bulb of fennel, core removed and chopped into wedges
2 carrots, peeled
2 parsnips, peeled
2 bell peppers, 1 yellow and 1 red, ribs and seeds removed
2 medium sweet potatoes, peeled
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1 sprig of fresh Rosemary


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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