- 2 Red beets
- 1 bulb fennel, top and stems removed
- 1 large red onion
- 2 pounds mixed Fingerling potatoes
- 6 peeled garlic cloves
- 1 small butternut squash (or acorn squash)
- Green Onion Olive oil
- Balsamic vinegar
- Fresh rosemary
- Kosher salt or pink salt
1. Clean and top the beets, rutabagas, along with the fingerling potatoes, and drizzle with enough olive oil just to coat. On a sheet pan roast whole at 400 degrees until softened, but not completely cooked (about 30 minutes). Remove from the oven and carefully peel the beets, then cut in half use gloves. You can leave the fingerlings whole, and slice lengthwise in half before serving, or halve them and continue roasting.
2. Quarter the fennel and red onion lengthwise, and cut the squash into 1/2 inch wedges.
3. Toss all the vegetables in a bowl and drizzle enough olive oil to sufficiently coat. Then, add a big splash of balsamic vinegar (approx. 1/4 cup), a couple hearty pinches of Kosher salt, a few good turns of fresh ground black pepper, and a couple of small sprigs of fresh rosemary. Let roast another 30-40 minutes, turning every so often to get an even roast.
- Recipe: Beet and Fennel Salad With Walnut Dressing (seattletimes.nwsource.com)
- Roasted Salad (yesiwantcake.com)
- Roasted Fingerling Potatoes (blogher.com)
- Vegetarian Delights – Roasted Vegetables + Fingerling Potatoes with Tri-Color String Beans (platanosmangoes.com)