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Roasted Root Veggie Bowl
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Roasted Root Veggie Bowl

Course dinner
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 3 whole turnips skinned and chopped
  • 3 whole carrots skinned and chopped
  • 3 whole parsnips skinned and chopped
  • 1 whole fennel bulb sliced
  • 1 whole Bermuda (red) onion sliced
  • 5 tbsps olive oil
  • 3 tbsps white wine vinegar
  • 1 tbsp fleur de sel (salt)
  • 1 tbsp cracked black pepper
  • 4-5 fresh sprigs of rosemary

Instructions

  • Preheat oven to 375 degrees.
  • Line a baking sheet with tin foil.
  • Remove skins from turnips, parsnips, and carrots. Chop into small cubes.
  • Slice Bermuda (red) onions while trying to keep the slice intact. Also, slice fennel bulb.
     
  • Put all vegetables in a mixed assortment along with rosemary sprigs on the lined baking sheet.
  • Drizzle generously with olive oil and vinegar. Season with salt and pepper.
  • Roast vegetables for 45-50 minutes until golden brown, but still "al dente". Enjoy!