we are on the cusp of the growing season right now. spring veggies are getting planted and the winter ones are getting harvested.
this past week we roasted up some of the hearty winter veggies that we love. it was a simple side that even my 5 year old gobbled up.
pre-heat your oven to 400 degrees
-wash your beets and fennel well and trim the tops of of both
-slice the beets and fennel into smaller pieces, mine were both small so I halved them
-in a bowl toss with salt and a generous amount of freshly cracked pepper, 1 tsp olive oil, and 1 tsp good balsamic vinegar
-line a baking sheet with parchment paper and arrange roasting veggies
-roast for 20 minutes or until your vegetables are cooked all of the way through
-return to bowl and quickly toss with a tiny bit of balsamic again
photos and recipe by kristen bach