Beet, Fennel and Sweet Potato Crostini
1. Preheat oven to 450 F.
2. Peel and dice up beets and sweet potato. Slice fennel bulb. Toss with olive oil, balsamic vinegar, garlic and salt. Roast in the oven for 15 minutes. Remove from oven, add fresh herbs and roast another 5 minutes.
3. While veggies are baking, slice bread thinly and brush each crostini with a little bit of olive oil if desired. Add to a parchment-lined baking sheet and bake in the oven for 3-4 minutes once veggies are done roasting.
4. Add veggies to toasted bread slices and serve!