Roasted Root Vegetable Medley

forksoverknives.com

Armindo Salgueiro

4 assorted-color carrots, peeled and cut into 3-inch pieces

6 fingerling potatoes, halved if large

2 small parsnips, peeled, halved crosswise, and quartered lengthwise

1 turnip, peeled and cut into sixths

1 rutabaga, peeled and cut into thick wedges

1 medium beet, peeled and cut into 1-inch wedges

3 tablespoons balsamic vinegar

2 tablespoons lemon juice

2 tablespoons pure maple syrup

2 tablespoons arrowroot powder

1 teaspoon dried rosemary

10 cloves garlic, minced

1 fennel bulb, fronds reserved for garnish and bulb cut into 1-inch-thick wedges

1 cup pearl onions or 2 small yellow onions cut into 1-inch-thick wedges

1 small head celeriac, peeled and cut into large wedges

6 large white or cremini mushrooms, quartered

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Directions at forksoverknives.com

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