Ingredients
- 1 ½ cups sliced fennel bulb (1 small)
- 1 ½ cups cubed peeled butternut squash
- 1 ¼ cups cubed red potato
- 1 cup cubed turnip
- 1 cup cubed parsnip
- 1 cup cubed carrots
- 6 garlic cloves, peeled
- 3-4 shallots, peeled and halved
- 1 Tbs olive oil (optional)
- ½ tsp. fresh thyme
- ¼ tsp. ground black pepper
- ¾ tsp. salt
- 1 Tbs honey or maple syrup
- 1 ½ tsp. cider vinegar
Preparation
Preheat oven to 400°F
Combine first 8 ingredients in a large bowl; toss well.
Arrange vegetables seasoned with salt, pepper and thyme on a single layer on a roll pan.
Bake at 400°F for 30 minutes or until tender.
In a small bowl mix vinegar and honey add to vegetables when done, mix well.
Veganiche 