Fennel Roasted Root Vegetables Garnished with Fennel Frond

Dice the following vegetables; sweet potatoes, carrots, potatoes, onions (I used cipollinis instead of shallots), fennel, parsnips.

Toss in olive oil, season with salt and pepper. Oven roast at 425 degrees F for about 30-40 minutes.

Garnish with fennel frond.