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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 medium leeks |
1 fennel bulb |
3 large carrots, peeled and cut into 1/2-inch pieces (about 2 cups) |
2 large parsnips or turnips, peeled and diced (about 2 cups) |
10 large garlic cloves |
3 tablespoons olive oil |
2 fresh thyme or rosemary sprigs |
2 large beets, peeled and cut into quarters |
2 teaspoons salt |
1/2 teaspoon freshly ground pepper |
Directions:
1. Remove bulbs from leeks, reserving green parts for another use. Cut bulbs into 1 1/2-inch pieces.
2. Remove and discard fennel fronds and outside layer of fennel bulb. Cut fennel into slices.
3. Toss together sliced leek bulbs, fennel, carrots, and next 4 ingredients. Place in a 13- x 9-inch roasting pan. Add beets; sprinkle vegetables with salt and pepper.
4. Bake at 400° for 1 hour or until vegetables are tender, stirring twice.
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