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:

  1. Parboil vegetables and fennel for 5 minutes to soften slightly.
  2. Remove vegetables to heavy baking pan – use large one, about 11 by 7 inches with sides.
  3. Add ½ inch boiling water. Combine vinegar, oil and herbs. Brush vegetables with oil mixture.
  4. 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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