Roasted root veggies are delicious hot out of the oven, but these sweet morsels may be even better as leftovers out of the fridge. That makes recipes like this excellent to prep in advance to pack for lunch or as a cold dinner side later in the week.
Additionally, the sugars in carrots and beets may be especially appealing to picky kiddos that don't love eating vegetables. The roasting process caramelizes the sugars, and being cut into bite size pieces makes for great finger food!
What you need:
3 large beets (reserve greens for another use)
3 large carrots
1 bulb fennel
How to do it:
Dice beets and carrots into large 1″ cubes.
Remove fennel fronds. Core and slice fennel.
Drizzle olive oil (approx 1 tsp) and sprinkle with kosher salt and pepper. Toss to coat.
Roast at 215 C/425 F for 30-40 min tossing half way through. Note: if you're using a convection over check the veg at the 15-20 min mark.