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Roasted Winter Medley


1 medium size fennel bulb, quartered and cut into 1-inch chunks
1 medium size golden beet, sliced
1 medium size red beet, sliced
3-4 heirloom carrots, peeled and cut into 3/4-inch pieces
3 tbsp Clearly by Best Choice Olive Oil
2 tsp salt
1 tsp Clearly by Best Choice Ground Pepper

Looking for a way to bring in seasonal veggies into your diet? Our Roasted Winter Medley recipe combines delicious winter vegetables together to give you a perfect side dish for any of your winter favorites. Pair them with ham, turkey, or our Italian Style Meatballs for a well rounded meal!


Preheat the oven to 400°F. Spray a baking sheet pan with Clearly by Best Choice Olive Oil Pan Spray and set aside.

Roasted Winter Veggies

Add the chopped fennel, sliced beets, and cut carrots to a mixing bowl.

Top the vegetables with olive oil, salt, and pepper. Toss everything until the vegetables are evenly coated.

Chopped and coated veggies

Place the veggies on the prepared sheet pan.

For best results, have the beet slices lay flat on the pan while leaving room between the pieces. This will give a nice roasted texture and flavor.

Veggies on baking sheet pan

You may need two pans to give you the proper spacing.

Bake the veggies at 400°F for 40 minutes. If you use two pans, switch their racks after 20 minutes of baking.

Let cool for 5 minutes. Enjoy!

Roasted Winter Melody Veggies

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