Roasted Root Vegetables & Fennel Seed
Any combination of your favorite root vegetables will do, but we like to use:1 bunch turnips
1 bunch beets
2-3 large potatoes
3 large carrots
1 onion
2 cloves garlic
Olive oil
Salt, to taste
Fennel seed
Carefully wash and peel turnips, beets, potatoes, and carrots.
Cut these and the onion into 1 1/2 in. chunks. Mince garlic.
Toss together in a shallow baking dish with about 1/4 in. olive oil until the veggies are thoroughly coated.
Sprinkle with salt and about 1/4 tsp. Fennel seed.
Bake uncovered in 350 degree oven for about 40 min. until vegetables are tender, stirring every 10-15 minutes to prevent sticking.
