Roasted root vegetables and fennel
We stayed at our good friends place in Oakland when we did our shows at The Fox Theatre. One morning, my good friend and I went to the market and to my pleasant surprise, the locally grown root vegetables were looking fantastic, so I decided to make a big root vegetable roast.
3 medium beets, sliced into 1" dice
3 medium carrots, cut into 1" pieces
3 medium parsnips, cut into 1" pieces
3 large red potatoes, cut into 1" dice
2 bulbs fennel, quartered
1 tablespoon balsamic vinegar
1/2 tsp kosher salt, or to taste
Preheat oven to 375 degrees. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, and salt. Dump in the vegetables into the bowl and toss until everything is evenly coated with the vinaigrette. Transfer the veggies to a roasting rack and/or cast iron skillet and pop it in the oven for 35 to 45 minutes, or until all the the pieces are fork tender...
Turn the veggies every 10 minutes to avoid burning on the bottom and to ensure even cooking. As you can see in the picture below, I threw in some fresh rosemary sprigs from the garden, which imparted some nice aroma and flavor to the dish, but this is optional. Enjoy!
