Mixed Root Vegetable Roast

2          garlic cloves, smashed

½         large red onion, cut on the root into 6 wedges

½         medium to large fennel bulb, cut into ½-inch slices

1          medium beet, scrubbed and cut into ½ to 1-inch pieces

½         medium to large turnip, peeled and cut into ½ to 1-inch
           pieces

1          small to medium sweet potato, peeled and cut into ½ to 1-inch pieces

2          small red potatoes, quartered

1          cup Brussels sprouts, halved

2          sprigs fresh rosemary

2          sprigs fresh thyme

3          tablespoons olive oil

½         teaspoon kosher salt

¼         teaspoon freshly ground black pepper

Nutritional information per serving:
Calories 147 (42% from fat) • carb. 20g • pro. 3g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 244mg • calc. 40mg • fiber 4g

1. Set the oven to Roast at 450°F for 25 minutes with the rack in position 2. Line the baking pan with foil.

2. While the oven is preheating, gently toss all of the ingredients into a large bowl to coat with the olive oil, salt and pepper. Transfer to the prepared baking pan.

3. Once preheated, place the pan into the oven. Bake for the allotted time, or until the vegetables are browned and tender.

4. Transfer to a platter and serve.