Easy Root Roast

I made this last night as part of my food prep for the week and thought I would share.  

Choose your root veggies, I chose radishes (6), parsnips (1), golden beets (1), baby carrots 1/2 small bag), shallots (4), garlic (4), and the I also added fresh brussels (6) halved and sliced leeks (1 large).

I left the baby carrots whole and chopped the rest of the roots up into similar sized pieces.  I cut the ends off the brussels and halved them.  I cut the leeks in circle slices, halved the shallots and garlic cloves.  

Throw all the veggies in an iron skillet or glass baking dish, add salt, pepper, coriander, fennel (or seasonings you might like).  Drizzle olive oil and white wine, bake at 350 for an hour and 20 minutes checking on them at about an hour depending on the amount you cooked.

You can eat them as a side or serve them over quinoa or brown rice.  They will rewarm nicely in a toaster oven.  Enjoy!