Yield
Makes 4 to 6 servings

How to Make It

Step 1

Remove bulbs from leeks, reserving green parts for another use. Cut bulbs into 1 1/2-inch pieces.

Step 2

Remove and discard fennel fronds and outside layer of fennel bulb. Cut fennel into slices.

Step 3

Toss together sliced leek bulbs, fennel, carrots, and next 4 ingredients. Place in a 13- x 9-inch roasting pan. Add beets; sprinkle vegetables with salt and pepper.

Step 4

Bake at 400° for 1 hour or until vegetables are tender, stirring twice.

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