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| 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) |
| Cooking
Instructions: |
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.
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| Serving
Suggestions: |
| Toss the vegetables with the balsamic vinegar just before serving if desired. |
| Additional
Comments: |
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. |
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