Pope Fitness: Caramelized Roasted Veggies


– 8 oz carrots, cut in half lengthwise + then cut into 2-inch pieces

– 8 oz beets, cut into 1¼-inch pieces  

– 1 lb sweet potatoes, peeled and cut into 1¼-inch pieces

– 1 medium fennel bulb, stalks trimmed, bulb cut in half lengthwise, then cut into 1¼- inch slices

– 1 medium onion, cut in half, cut into thin wedges

–  4 tsp olive oil

– ½ tsp sea salt

– ½ tsp ground black pepper

– 2 tbsp parsley, finely chopped


1. Preheat the oven to 450° F.

2. Place carrots, beets, sweet potatoes, fennel, and onion on a large oven-proof roasting pan or baking sheet.

3. Drizzle with oil. Season with salt + pepper and mix well. Spread the vegetables in a single layer.

4. Bake, turning twice, for 40-45 minutes, or until the vegetables are brown + tender-crisp.

5. Sprinkle vegetables with parsley and toss gently to blend. 

This recipe makes 4 servings (about ½ cup each).

Portion Fix Containers: 2 Green, 1 Yellow, 1 tsp.

2B Mindset Plate It: A great veggie + FFC side as part of lunch.

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