Description
This is one of my favorite combinations of veggies to roast in late winter or early spring, but you can use the same technique with many other vegetables you may have on hand.
Ingredients
- 2 medium bulbs of fennel, trimmed and sliced (reserve some fronds)
- 6 medium turnips, peeled and cut into quarters (or smaller)
- 4 medium carrots, peeled and cut into large chunks
- 2 large spring onions (or one small red onion), cut into chunks
- 2 tablespoons olive or avocado oil
- Kosher salt and black pepper to taste
- 3 cloves garlic, crushed
- 1 Tablespoons balsamic vinegar (optional)
Instructions
- Preheat oven to 425 degrees. Toss all veggies with oil, salt and pepper in a large, shallow baking pan, like the bottom of a broiler pan. Spread them in a single layer. If you can’t fit all your veggies in one pan, use two. You really want the veggies to brown and caramelize.
- Roast for about 10 minutes then stir them a bit, trying to turn them over. Roast another 10 to 15 minutes until they’re getting browned and carrots and turnips are getting soft enough to easily spear with a fork.
- Add the garlic and stir, and roast for another few minutes. Sprinkle with balsamic vinegar if desired. Top with chopped fennel fronds before serving.