Colorful roasted veggies

Start with:

1. Bunch of beets
2. Small fennel bulb
3. Bunch of kale
4. Olive oil

Beets, beet stems and fennel, ready to roast!

1. Chop the greens off of the beets.
2. Quarter the beets and place them on a oiled roasting pan.
3. Chop the steps off of the beet greens and sprinkle them on the roasting pan. 
4. Save the greens for another recipe
5. Slice the bottom of the fennel and discard.
6. Continue slicing from the bottom, about 1/2 inch slices until the stalks are reached. My fennel didn't have any stalks, so I was done there.
7. Add to the oiled roasting pan.

Roughly chopped kale

1. Prepare another pan with oil.
2. Roughly chop the kale and place on the pan. Spray the tops of the veggies on both pans with oil.
3. Roast at 375 ºF for about 20 minutes, turning the veggies over part way.
4. Sprinkle with sea salt and maple sugar (or another sweetener to neutralize any bitter flavors).
5. To just the kale, toss with balsamic vinegar, just enough to coat but not make a puddle in the bowl. 

Roasted kale

Roasted beets and fennel