Roasted Veggies & Fried Cusa Sandwiches

A little something I threw together the other night, really simple, you just have to be patient while it’s in the oven 🙂 Preheat the oven to 425.

Fennel, celery, carrots, and corn.

Seasoned with salt & pepper – that’s it.

Drizzle with olive oil. Or drench it. Up to you. Toss everything and make sure the veggies are coated well.

Bake at 425 until the veggies are tender and browned around the edges, about an hour, depending on how big the chunks are. Turn the veggies occasionally to help them brown evenly.

I LOVED the fennel especially. Had it with fried cusa and tomatoes, thanks to my Tete 🙂 


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