Roasted Fennel and Root Vegetables – The Wellness Kitchen

Ingredients

• 1 large sweet potato, unpeeled**
• 1 fennel bulb
• 3 large carrots unpeeled
• 1 parsnip
• 8 ounces turnip root or Brussels sprouts
• 1 large or 3 small beets unpeeled
• 1 medium to large red onion
• 1/4 cup extra virgin olive oil and extra for the pan
• 2 Tablespoons balsamic vinegar (optional)
• 4 teaspoons kosher salt
• 1 teaspoon black pepper
• Garnish with chopped fennel frons, fresh thyme, rosemary or parsley as desired.