CIAO BELLA ROASTED VEGETABLES

3-pounds red bliss potatoes, scrubbed clean and cut into 2-3” chunks

2-pounds carrots, scrubbed clean and cut into 2-3” chunks (or use the pre-peeled baby carrots)

1 fennel bulb, chopped into 2” pieces including some stems and fronds

2 teaspoons salt

1 teaspoon black pepper

1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend

¼ cup + 2 tablespoons olive oil

1 large red bell pepper, cut into strips and strips cut in half

1 large red bell pepper, cut into strips and strips cut in half

Preheat oven to 375 degrees.

Line a rimmed sheet pan with foil.  Spread the potatoes, carrots, and fennel in an even layer on the pan.  Season with half the salt, half the pepper, and all of the Italian seasoning.  Drizzle ¼ cup the olive oil all over and toss (I use my hands) to coat everything evenly.

Bake for 30 minutes.  Remove from oven and toss again using a spatula to make sure that nothing is sticking to the foil.  Add the red and green peppers to the pan and toss to mix evenly.  Season with the remaining salt and pepper.  Drizzle with the remaining 2 tablespoons olive oil.

Bake for an additional 30-40 minutes until the veggies are all tender and golden with crisp edges.

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