SERVES 4
Roasted vegetables can be the best dish on the table or the worst. If they come out soggy and mushy, then they’re ruined. The key is to spread the vegetables out on a baking sheet so that they aren’t touching, which allows the vegetables to breathe and roast evenly. We like to create unique variations of roasted vegetables, stepping outside the mold of tradition. This recipe uses fennel root, carrots, radishes, parsnips, and a light balsamic sauce, topped with parsley and fennel fronds to give it extra color and depth. The fusion of these vegetables and the synergy between the sweet flavors of the roots and the tangy zest of the balsamic make for a dreamy combination. With a fresh twist like this, the vegetables are more exciting, more colorful, more fun, and even more scrumptious to eat.
3 cups ¼-inch-thick pieces of fennel root
8 small carrots, peeled
2 cups radish halves
1 cup inch-thick pieces of peeled parsnips
1 Tbsp. grape-seed oil
¼ tsp. Himalayan pink salt, or to taste
½ tsp. oregano
2 Tbsp. olive oil
2 tsp. balsamic vinegar
2 tsp. maple syrup
¼ cup minced parsley (garnish)
¼ cup fennel fronds (garnish)
1 Preheat the oven to 425 degrees F. Line two medium-size baking sheets with parchment paper.
2 Set the vegetables in a large bowl and cover them in 1 Tbsp. grape-seed oil, salt, and oregano. Mix until the vegetables are coated.
3 Transfer the veggies to the baking sheets, spreading them out evenly so they can cook properly. Roast in the oven for 25–30 minutes, or until they are light golden brown.
4 Whisk the 2 Tbsp. olive oil, balsamic vinegar, and maple syrup in a bowl for 1–2 minutes, until they emulsify.
5 Spoon the veggies onto a serving platter or individual plates, lightly drizzle over with the balsamic sauce, and serve right away. Garnish with parsley and fennel fronds.
