Root Vegetable Medley

Southern Living
Root Vegetable Medley Recipe
Makes 4 to 6 servings


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3 medium leeks
1 fennel bulb
3 large carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
2 large parsnips or turnips, peeled and diced (about 2 cups)
10 large garlic cloves
3 tablespoons olive oil
2 fresh thyme or rosemary sprigs
2 large beets, peeled and cut into quarters
2 teaspoons salt
1/2 teaspoon freshly ground pepper


Remove bulbs from leeks, reserving green parts for another use. Cut bulbs into 1 1/2-inch pieces.

Remove and discard fennel fronds and outside layer of fennel bulb. Cut fennel into slices.

Toss together sliced leek bulbs, fennel, carrots, and next 4 ingredients. Place in a 13- x 9-inch roasting pan. Add beets; sprinkle vegetables with salt and pepper.

Bake at 400° for 1 hour or until vegetables are tender, stirring twice.

Created date

November 2003