Ingredients
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2 medium turnips
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½ butternut squash, peeled
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2 large beets
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3 large carrots
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2 tsp minced garlic
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1 tbsp fennel seeds
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3 tbsp olive oil
Steps
1
Preheat the oven to 400°F. Slice the turnips and squash into wedges. Peel the beets and cut into wedges. Cut the carrots into diagonal slices, about ½-inch thick.
2
Toss the vegetables in a large bowl with garlic, fennel seeds, and olive oil. Spoon the vegetables on a parchment-lined baking sheet. Season with salt (in moderation) and pepper.
3
Roast the vegetables for about 20 min. or until golden brown, tossing halfway.
Tips
Leftover veggies will keep for up to two days in the refrigerator.
