Looking for a new side dish? How about a medley of root veggies? This is a perfect accompaniment to roast turkey or chicken. My favourite combination is carrots, onions, celery, parsnips, fennel and celery root tossed with a little olive oil and balsamic vinegar. Feel free to use whatever combination of vegetables you prefer or have on hand. By the way, this makes for great leftovers to have with lunch or next day’s dinner.
· 1 Spanish onion, cut into eighths
· 1–2 large carrots, chopped into 2" pieces
· 1–2 celery stalks, cut in to 2" pieces
· 1–2 medium beets, cut into 2" chunks
· 1 medium celery root or rutabaga, cut into 1" chunks
· 1 medium bulb fennel, cut into 1" slices, reserve some of the fennel fronds if available (Check out this video on how to chop a Fennel Bulb)
· 2–3 medium parsnips, cut into 2" chunks
· 2 tablespoons balsamic vinegar
· 2 tablespoons olive oil
· 1 teaspoon cumin seeds
· 1 teaspoon fennel seeds
· 1 teaspoon mustard seeds
· 1 teaspoon dried oregano or rosemary
· Salt to taste
· Black pepper to taste
1. Preheat oven to 385°F.
2. Line a deep roasting dish with foil.
3. Toss all ingredients in the roasting dish, including some of the fennel fronds (if using).
4. Roast uncovered for 25–30 minutes, tossing once or twice over the cooking time.
5. Check for doneness by pressing a fork into tougher veg such as rutabaga or celery root. Feel free to roast until caramelized by increasing heat to 425°F.
6. Turn off oven, leaving the vegetables inside oven to rest and cool slightly for 10–15 minutes. I tend to leave oven door partially open. Try not to pick away.