A delightful mix of roasted root vegetables featuring sweet potatoes, fennel, broccolini, and sugar snap peas, seasoned with dried herbs, olive oil, garlic, salt, and pepper. Perfect for enjoying the transition between seasons.
1: Roast sweet potatoes at 400°F.
2: Toss sweet potatoes in dried herbs, olive oil, garlic, salt, and pepper.
3: Roast sweet potatoes for 30 minutes.
4: Add in sliced fennel and broccolini, and roast for 10 more minutes.
5: Add in sugar snap peas and roast for an additional 2 minutes.
6: Toss everything every time you add in something new to evenly coat all ingredients.
