Wednesday, January 25, 2012

Roasted Root Vegetables with Fennel


I'm a lover of root vegetables in any shape or form, whether in a gratin or simply oven roasted. This simple preparation is a wonderful way to enjoy an assortment of root vegetables. Yukon gold potatoes, baby white turnips, and fennel bulbs roasted to perfection with rosemary, onions, and whole cloves of garlic. It is simple yet full of depth and complexity from the contrasting flavors. Roasting brings out the earthy, sweet flavors root vegetables and makes them absolutely delicious.

A very wise man said to me, "The only problem with this dish is that there won't be any leftovers." I couldn't agree more.  We did, after all, eat it like candy.

This is one of those side dishes that I'm certain would outshine any meat that is served next to it. For a vegetarian dinner, serve it alongside braised winter greens with roasted winter squash and cannellini beans for a balanced meal.




Roasted Root Vegetables with Fennel
1 lb yukon gold potatoes, unpeeled, scrubbed, quartered
1 bunch white baby turnips, unpeeled, scrubbed, quartered (or any other root vegetables)
2 medium fennel bulbs, cored, halved and each halve cut into thirds or fourths depending on the size
1 medium onions, cut into 1" pieces
5 garlic cloves, peeled
1 tbsp fresh rosemary, chopped
2 tbsp olive oil
sea salt and freshly ground black pepper

Preheat oven to 400F. Spray a heavy large baking sheet with olive oil or a nonstick spray. Combine potatoes, turnips, fennel, onions, and rosemary in a large bowl. Add olive oil, salt, and pepper. Toss to coat well. Transfer to a baking sheet.

Roast 30 minutes, shaking the pan occasionally. Add garlic cloves to the dish. Continue to roast until tender and brown in spots, about 30 minutes longer. Serve hot.

2 comments:

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