Beet, Fennel and Sweet Potato Crostini - Andy Boy
Directions 1. Preheat oven to 450 F. 2. Peel and dice up beets and sweet potato. Slice fennel bulb. Toss with olive oil, balsamic vinegar, garlic and salt. Roas
Ingredients
- 1 baguette, thinly sliced
- 6 medium-sized beets, peeled and diced
- 1 medium-sized sweet potato, peeled and diced
- ½ bulb fennel, thinly sliced
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 5 sprigs fresh thyme, chopped
- 5 fresh sage leaves, minced
- ½ tsp salt
- ¼ tsp pepper
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