Roasted Root Vegetables with Fennel

You can make this with whatever root veggies you like.  Today I used yams and parsnips (SBD phase 3), but it's also delicious with carrots, turnips (SBD phase 3), red or white potatoes (not SBD-legal), and even beets (SBD phase 3).  I've also added butternut squash in the past; even though that's technically not a root veggie, it's still delicious in a roasted medley.

Roasted Root Vegetables with Fennel

Ingredients:

• 1 large yam
• 1 large parsnip
• 1 medium fennel bulb
• a couple tablespoons olive oil
• Tastefully Simple Seasoned Salt
• freshly-ground black pepper
• a pinch of dried thyme

Directions:

• Pre-heat oven to 375 degrees F.
• Peel and cut the yam and parsnip into 1/2" cubes.  Wash the fennel, cut off the frond section, and slice the bulb into 1/2"-thick wedges.  Place the veggies onto a baking sheet, drizzle with a couple tablespoons of olive oil, sprinkle on TSSS and black pepper to taste, and add a pinch of dried thyme.  Toss until evenly coated.
• Roast in the pre-heated oven for 45 - 60 minutes, until the veggies are soft.