New from “A Year of The Best” – you’ll love the flavour combinations.
Oven-Roasted Autumn Vegetables
2015-10-27 19:44:23
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Ingredients
- 1 large sweet potato, peeled and cut into 1″ cubes
- 1 fennel bulb, scrubbed, trimmed and cut into wedges
- 8 oz. (250 g) small red potatoes, scrubbed and quartered
- 6 oz. (170 g) shitake mushrooms, stems removed, cut in half
- 4 large shallots, peeled and cut into quarters
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 tsp. coarse salt
- 1 Tbsp. balsamic vinegar
Instructions
- Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
Instructions
- Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
Notes
- Book Reference – The Rest of the Best – Vol. 2 (Page: 168), A Year of the Best (Page: 88)
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| Book Reference – The Rest of the Best – Vol. 2 (Page: 168), A Year of the Best (Page: 88)
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