Roasted Vegetables with Fennel

Here is quick recipe to update the vegetables you put in along side your roast for Sunday dinner. I use all kinds of root vegetables that I stock up on the winter. I clean and slice everything in 2 inch pieces, on the diagonal.

6-8 medium sized russet potatoes
1/2 fennel bulb, cleaned, no fronds
1/2 lb. carrots, peeled
1 large sweet onion, peeled and quartered
Olive oil
Fresh ground pepper and salt
**You may also add/replace with sweet potatoes, winter squash or other favorite root vegetables

1. Preheat oven to 350 degrees (or add vegetables to roast during last hour of cooking time)
2. In a roasting pan combine all the vegetables.  I take the onion and separate most of the pieces but leave some together.  
3. Drizzle with olive oil and add freshly ground pepper and salt.  
4. Sprinkle with herbs of choice.  I use Emeril's Essence, herbs de Provence or herbs de napa 
5. Roast for about an hour or until desired doneness.  Stir a few times as they cook, coating them with the juices and olive oil.
6. Serve with your favorite Roast.  Here is a link to the Perfect Roast Beef