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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A colorful, delicious medley of roasted winter root veggies. My favorite any time of the year. Ingredients:
8-9 peeled cipollini onions |
6-7 cloves of garlic, peeled |
4-5 purple peruvian potatoes |
4-5 fresh figs |
2 medium rutabaga |
1 large red beet |
1 large golden beet |
1 medium cleleriac |
1 medium black spanish turnip |
1 medium bulb fennel |
olive oil |
coarse salt and pepper |
fresh rosemary sprigs |
Directions:
1. Preheat oven to 450.
2. Peel all vegetable and chop into 1-1.5 chunks. For the fennel, remove the bruised outer leaves and the fronds. Core the bulb and slice remaining fennel 1/4 thick. Quarter figs.
3. Generously drizzle a large roasting pan with olive oil. Add vegetables and toss to coat. Nestle cipollini onions and cloves of garlic around the pan amongst the chunks of veggies. Lay rosemary sprigs over veggies.
4. Roast veggies 45-60 minutes, tossing once or twice during cooking to achieve maximum caramelization. When veggies are easily pierced with a knife and browned to your liking, remove from oven.
5. Season immediately with coarse salt and pepper. Serve and enjoy.
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