Simple Roasted Root Veggies (and Fennel this time!)
On one rimmed baking sheet, I roasted chunks of celery root and rutabaga. On the other, I tossed fennel, a variety of purple, red and yellow new potatoes and carrots. Both sheets were drizzled with olive oil and sprinkled with some kosher salt. To roast them, I simply preheated the oven to 375, and popped them in for about 30-40 minutes, or until they were fork tender (meaning a fork poked into them easily), tossing them 2-3 times during the cook time.
That night, I served them as a side with a zesty rubbed pork tenderloin like the one in this post. I always keep a rub or two in my pantry, because it turns a regular pork tenderloin into a fabulous main dish like that. On this particular night, I roasted two rather large pork tenderloins.