Fennel and Beetroot Bake
- Prep: 10 Minutes
- Cook: 45 Minutes
- Serves: 4
Calories | - |
---|---|
Carbs | - |
Fat | - |
Protein | - |
Free From |
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Ingredients
- 50ml olive oil
- 2 tsp. garlic powder or 2–3 bulbs fresh garlic, chopped
- 2 tsp. dried rosemary (or mixed herbs)
- 1 tbsp. fennel seeds (optional)
- Salt and pepper
- 500g beetroot, peeled and cut into wedges
(or use cooked e.g. vacuum packed) - 2 bulbs fennel, slice length ways
- 2 medium sweet potatoes, sliced
- 500g carrots, thinly sliced
Method
- Pre heat the oven to 180°C/350°F/gas mark 4.
- In a small bowl combine the olive oil, garlic, rosemary, fennel seeds, salt and pepper. Place the vegetables and potatoes in a large roasting tin and pour over the olive oil dressing. Toss the vegetables in the oil to coat thoroughly and place in the oven to cook.
- Roast for approximately 40–45 minutes, toss in the oil a couple of times whilst cooking. Remove from the oven and serve.
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