Winter Roasted Vegetables
Recipe by Aai
Ingredients:
- 2 dozen baby yams, unpeeled and left whole
- 1 dozen baby red potatoes, unpeeled and left whole
- 2 dozen small carrots, peeled and left whole
- 2 pounds assorted pearl onions (red, white or yellow) or shallots, peeled and left whole
- 3 fennel bulbs, quartered
- ¾ cup balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
Method:
- Parboil vegetables and fennel for 5 minutes to soften slightly.
- Remove vegetables to heavy baking pan – use large one, about 11 by 7 inches with sides.
- Add ½ inch boiling water. Combine vinegar, oil and herbs. Brush vegetables with oil mixture.
- Bake at 425 F for 45 minutes, brushing frequently with oil. If water evaporates, add more so vegetables don’t stick to pan.
Serves 12.
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