Roasted Vegetables

Ingredients

• 1 large fennel bulb (cored and cut into 3/4-inch pieces, fronds reserved)
• 1/2 pound sweet potatoes (cut into 3/4-inch pieces)
• 1/2 pound carrots (peeled, quartered lengthwise, and cut into 2-inch long pieces)
• 1/2 pound creamer potatoes
• 1/2 pound Brussels sprouts (halved)
• 1/2 pound yellow or red beets (cut into 3/4-inch pieces)
• 3 tablespoons extra virgin olive oil
• Kosher salt (to taste)
• Pepper (to taste)