Roasted Root Vegetables

Roasted Root Vegetables

A medley of roasted carrots, turnips, fennel and potatoes, drizzled in olive oil and sprinkled with herbs.


  • 1 pound red potatoes, diced into bite size pieces
  • 2 lbs. carrots, peeled, sliced about 1/2"
  • 3 Fennel bulbs, quartered
  • 5 small turnips, quartered
  • 1/2 large onion, quartered
  • 3 tbsp. olive oil
  • 1 tsp. rosemary, fresh or dried
  • 1 tsp. thyme, fresh or dried
  • salt & pepper to taste
  • Optional: Save some sprigs of fennel leaves and sprinkle over the vegetables before serving.

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