Ingredients
Scale
- 2 large russet potatoes
- 3 medium sized beets
- 1 Tbsp each, fresh rosemary and fresh thyme
- 2 leeks
- 1 package baby bellas
- 1 large fennel bulb
- 1–2 Tbsp fennel spice rub
- Olive oil
- flingsalt (Falksalt)
Instructions
- Preheat oven to 425 degrees
- Peel and cut potatoes and beets into bite-sized cubes
- Toss with olive oil, rosemary, and thyme, and spread on a baking sheet
- Put in oven – use convect roast setting, if you have it
- While they get a head start in the oven (about 10 mins), clean and slice the leeks into 1″ slices
- Quarter the fennel bulb, cut away the hard core at the centre, then cut into 1/2″ slices
- Toss leek, fennel, and mushroom slices with olive oil and fennel spice rub (I like strong flavour, so I use a generous 2 Tbsp of the spice rub)
- Spread on a baking sheet
- When you put the leek, fennel, and mushrooms in the oven, take a moment to stir the potatoes and beets
- Allow all the veggies to roast another 15 minutes (25 total minutes for beets and potatoes, 15 minutes for the others)
- Remove the veggies from the oven when tender-crisp and beginning to brown
- Toss with a 1/2 Tbsp “flingsalt” or brand Falksalt for extra crunch and flavour
- Prep Time: 10 minutes
- Cook Time: 25 minutes
