1 cup thinly sliced fennel bulb (about 1 small bulb)
1/4 cup dry sherry
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon dried thyme
7 shallots, peeled (about 1/2 pound)
4 red potatoes, cut into 1/2-inch-thick wedges (about 1 pound)
2 turnips, peeled, quartered, and thinly sliced (about 1 pound)
How to Make It
Preheat oven to 425°.
Combine all ingredients except cooking spray in a large bowl; toss well to coat. Place vegetable mixture in a roasting pan coated with cooking spray. Bake at 425° for 1 hour and 15 minutes, turning vegetables occasionally.
Oh, this was wonderful! None of us had eaten parsnips or turnips before, but they were so sweet and good. Everyone in the family said it was delicious and do it again and again! I served with filets. Any grilled or roasted meat would be good with it.
I used a large roasting dish, so the veggies were pretty spread out - 1 layer, and it was done in only 45 minutes, so keep checking yours. I turned off oven & covered with foil & it was fine 20 min later when steaks were done.
We have made this receipe several times. It is delicious and beautiful on the table. You can easily leave out one type of vegetable if you don't like it and just add more of another one. Other than the chopping, this recipe is super easy to prepare!
First roasted vegetable recipe I've used that has no sugar or other sweetener, but between the sherry and the sweetness of the vegetables themselves, it really did not need any. I sprinkled some sherry vinegar over the mixture to give it the bit of sharpness I like, and this took only 1 hour total. Served with some turkey kielbasa, braised mustard greens, and cornbread.
Made this last night, minus the turnips because the store was out and using a red onion instead of shallots. it was totally delicious. i have done a similar recipe before with a shorter cook time and the vegetables were not as sweet, so i believe the temp and cooktime are critical here. the veggies get nicely browned and carmelized, everyone raved about it and could not believe how simple it was
I rarely prepare the same recipe twice because there are so many new ones to try! But I have used this recipe several times to good advantage - especially for company. I generally use red onion wedges instead of shallots and sometimes make a little more of the sauce. The recipe is very "forgiving" in terms of ingredient proportions, and everything can be tossed together several hours before roasting, which is great when entertaining. I recently served this with CL's Spicy Pork Tenderloin with Ginger-Maple Sauce (11/01) and received many compliments and requests for recipes for both dishes.
We enjoyed this - used baby carrots, turnip slices and wedges of Yukon gold potatoes. Next time I'll do thicker slices of turnips and leave the carrots whole instead of slicing in half- the potatoes were just right. The veggies were done by 45 minutes, so I dropped the temp to 375 for another 10 to keep them warm and then covered with foil while the oven-fried chicken and biscuits finished cooking. Good combo and nice way to roast veggies!
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