Roasted Autumn Vegetables


  • 1 bulb fennel
  • 1 lb. baby or small red potatoes, halved
  • 2 parsnips, diagonally cut into 1″ pieces
  • 2 carrots, diagonally cut into 1″ pieces
  • 4 cloves garlic, halved
  • 2 tbs. oil
  • 1 tbs. chopped fresh rosemary
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  1. Place 2 rimmed baking sheets in oven. Preheat oven to 425°F. Trim fennel; if desired, reserve some of feathery fronds for garnish. Cut fennel into 1″ strips. In large bowl, combine potatoes, parsnips, fennel, carrots and garlic with oil. Add rosemary, salt and pepper; toss until well combined.
  2. Evenly divide and spread vegetable mixture over hot baking sheets. Bake vegetables 45 minutes, stirring occasionally, until tender and golden brown. If desired, serve garnished with reserved fennel fronds.