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.