{ Roasted Roots }

 

Who doesn’t love a roasted root vegetable? Now, sprinkle it with fennel seeds….Mmmmmmmm!

{ ingredients }

  • 2 large carrots, peeled cut into wedges
  • 2 large parsnips, peeled cut into wedges
  • 4 medium potatoes, peeled cut into wedges
  • 2 tbs. EVOO
  • 2 tsp. crushed fennel and celery seeds
  • Salt & pepper to taste

{ directions }

  1. First preheat oven to 425ºF.
  2. Toss carrots, potatoes and parsnips with oil and spices and spread on a baking sheet.
  3. Place in oven and roast for 40 minutes.
  4. Enjoy! Yum!

Makes 6 servings (197 Calories per Serving). Great side and an easy make-ahead item. Inspired by this recipe.

{ Keep Cooking in Love & Light! }

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