Scarlet Roasted Beets, Parsnips, and Fennel

Check out this newest Fresh Kitchen recipe from Kellie Black, the chef and owner of the local catering and food prep company “Mache”!

These vegetables are called scarlet roasted because the beets bleed through to the other vegetables. This is a pretty dish and perfect for the holidays!
INGREDIENTS:
3 large beets cut into 1-inch chunks
 
2 Parsnips, quartered lengthwise
 
1 Large fennel bulb, halved, cored, and thickly sliced
 
2-3 Tablespoons Olive oil
 
2 Tablespoons chopped fresh flat leaf parsley
 
Kosher salt

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HOW TO MAKE
1. Preheat the oven to 375 degrees F. Lightly oil a large, shallow baking dish.
 
2. Combine all of the vegetables and oil in a large bowl. Mix the vegetables to coat them well.
 
3. Transfer the vegetables to a prepared baking dish, and spread out evenly. Roast the vegetables approximately 40 minutes, or until the vegetables are soft when pierced.
 
4. Give the vegetables a toss about half way through the cooking time.
 
5. Remove from oven, toss and garnish with parsley.

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