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Roasted Winter Vegetable Medley

Ingredients

Scale
  • 6 carrots (cut into 3-inch pieces)
  • 3 beets (cut into 1-inch wedges)
  • 2 fennels (cut into 1/2 inch wedges)
  • 1 red onion (cut into 8 wedges)
  • 1 lemon (squeezed)
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp coriander
  • 1 tsp paprika
  • 24 tbsp fresh oregano (chopped)
  • 1/2 tsp crushed red pepper (optional)
  • Salt & Pepper

Instructions

  1. Preheat oven to 350°. Place carrots, beets, fennel, red onion on a baking sheet (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Roast in oven for 20 minutes, toss occasionally.
  2. Meanwhile, sauté coriander, paprika, and crushed red pepper in olive oil over medium heat, stirring often for about 2 minutes. Stir in vinegar, lemon juice, salt and pepper.
  3. Drizzle dressing over vegetables and toss with fresh oregano. Roast for another 5 minutes. Serve warm. Enjoy!

Nutrition

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