Roasted Vegetables Recipe

Ingredients:

• 1 fennel bulb, cored and cut into 3/4-inch pieces, fronds reserved
• 1/2 lb sweet potatoes, cut into 3/4-inch pieces
• 1/2 lb carrots, peeled, quartered lengthwise and cut into 2-inch long pieces
• 1/2 lb creamer potatoes
• 1/2 lb Brussels sprouts, halved
• 1/2 lb yellow or red beets, cut into eighths
• 3 Tbsp Metropolitan Market Extra Virgin Olive Oil
• Salt and freshly ground pepper

Directions:

1. Preheat oven to 400°F. In a large bowl, toss vegetables with olive oil, salt, and pepper. Spread vegetables on a large rimmed baking pan. Roast for 15 to 25 minutes or until tender, stirring once or twice.
2. Transfer veggies to a serving dish and sprinkle with fennel fronds, if desired. Serve warm.