> 2 medium turnips
> ½ butternut squash, peeled
> 2 large beets
> 3 large carrots
> 2 tsp minced garlic
> 1 tbsp fennel seeds
> 3 tbsp olive oil
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.
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.
Roast the vegetables for about 20 min. or until golden brown, tossing halfway.
Leftover veggies will keep for up to two days in the refrigerator.