Roasted Root Vegetables, Italian-Style - Appetito
Our Editor-in-Chief shares his recipe for roasted root vegetables with an Italian twist that is perfect for a winter meal.
Ingredients
- Two medium beets, peeled
- One fennel bulb, stalks and base removed (fronds saved)
- One large carrot, peeled
- One large parsnip, peeled
- Four shallots, peeled
- One head garlic, separated into cloves, peeled and root removed
- 1 tablespoon each of salt u0026amp; pepper
- 1/4 cup extra virgin olive oil + more for the roasting pan or baking sheet.
- 2 tablespoons Aceto Balsamico
- 2 tablespoons fennel fronds, chopped
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