Recipe courtesy of Sally Starin
Print
Total:
1 hr 10 min
Active:
40 min
Yield:
8 servings
Level:
Easy

Ingredients

  • "2 pounds beets, peeled and cut into 1/4-inch cubes 
  • 2 pounds Idaho potatoes, peeled and cut into 1/4-inch cubes  
  • 2 pounds sweet potatoes, peeled and cut into 1/4-inch cubes  
  • 3 large carrots, peeled and cut into 1/4-inch cubes  
  • 1 large fennel bulb, cored and coarsely diced  
  • 8 to 10 medium scallions, white parts only, finely chopped (about 1/2 cup) 
  • 2 tablespoons fresh rosemary leaves  
  • 1/4 cup extra-virgin olive oil  
  • Kosher salt 
  • Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Toss together the beets, Idaho potatoes, sweet potatoes, carrots, fennel, scallions and rosemary in a large bowl. Add the oil and sprinkle with salt and pepper, tossing to combine.

Divide the mixture between 2 rimmed baking sheets and roast, stirring every 10 minutes, until the vegetables have browned slightly and are fork tender, 25 to 30 minutes. Serve on a warmed platter.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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