Roasted root vegetables

It’s suck an east side dish that you can prep before your guests arrive!

Ingredients

2 heads fennel large dice

1 bunch carrots (thin) washed and left whole

2 turnips peeled and large diced

2 beets peeled and large diced

6 peeled parsnips cut into large dice

Method:

Toss all of the vegetables in a bowl with olive oil, sea salt and cracked black pepper.

Place on a cookie tray and roast at 400 degrees for one hour

You can serve the veggies at room temperature or serve hot, when your guests arrive!