How to Make Roasted Fall Vegetables
Step #1: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Step #2: Cut the parsnips, carrots, fennel, and red onion into bite-sized pieces. Trim the Brussels sprouts stems. If your sprouts are very large, cut them in half so they are closer to the size of the other vegetables. Step #3: Transfer all of the vegetables to a large bowl, along with the whole garlic cloves. Toss with the olive oil and white pepper. Step #4: Arrange the vegetables on a large, rimmed baking sheet and cover with foil. For reheating, spread the vegetables on a baking sheet and warm them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, or until heated through.
