Roasted Roots
Ingredients
- 2 Carrots, sliced into 1″ pieces
- 1 small turnip, cut into 3/4″ cubes
- 2 parsnips, cut into uniform 1″ pieces
- 1 medium onion, cut into wedges
- 2 small leeks
- 2 medium potatoes, cut into 1″ pieces (peeled or not)
- 3-4 beets cut into wedges
- 1 bulb fennel, remove core and cut into wedges
- 4 whole cloves of garlic
- 1/2 teas rosemary
- 1/2 teas salt
- 1/2 teas fresh ground black pepper
- 1/4 cup olive oil
- 5 tbls balsamic vinegar(optional)
Directions
- The idea is to cut all the vegetables about the same size so they will be cooked at the same time.
- Put the leeks and fennel in a bowl. Put the beets in another bowl and put all the other vegetables in a third bowl.
- Drizzle all the vegetables with the olive oil and season with the rosemary, salt and pepper.
- Put the third bowl of vegetables in a roasting pan. Add the beets. Roast uncovered 20 minutes, then add the fennel and leeks.
- Roast together for another 40 minutes or until all the vegetables are done.
Serving Suggestions:
Toss the vegetables with the balsamic vinegar just before serving if desired.
Options:
The only reason the beets are handled separately is to avoid bleeding into the other mixture and turning everything pink.
Sweet potatoe makes a nice addition. Add it when you add the leeks and fennel.
