Beet, Fennel and Sweet Potato Crostini
This Beet, Fennel and Sweet Potato crostini is the perfect way to enjoy root vegetables, and it’s a great appetizer for group gatherings. Tossed with garlic and balsamic, then finished with fresh thyme and sage, this crostini takes fall flavors to the next level!
Recipe by The Girl on Bloor
Canadian blogger Taylor Stinson is the founder of The Girl on Bloor. Her blog explores the cosmopolitan side of eating in by creating easy, healthy and tasty recipes for busy people on the go.
- 1 baguette, thinly sliced
- 6 medium-sized beets, peeled and diced
- 1 medium-sized sweet potato, peeled and diced
- ½ bulb fennel, thinly sliced
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 5 sprigs fresh thyme, chopped
- 5 fresh sage leaves, minced
- ½ tsp salt
- ¼ tsp pepper
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!