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A colorful mix of root vegetables, fennel, onions, and mushrooms, lightly sweetened and roasted until tender and golden.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 10
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 4 assorted-color carrots peeled and cut into 3-inch pieces
  • 6 fingerling potatoes halved if large
  • 2 small parsnips peeled, halved crosswise, and quartered lengthwise
  • 1 turnip peeled and cut into sixths
  • 1 rutabaga peeled and cut into thick wedges
  • 1 medium beet peeled and cut into 1-inch wedges
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons pure maple syrup
  • 2 tablespoons arrowroot powder
  • 1 teaspoon dried rosemary
  • 10 cloves garlic minced
  • 1 cup pearl onions or 2 small yellow onions cut into 1-inch-thick wedges
  • 1 small head celeriac peeled and cut into large wedges
  • 6 large white or cremini mushrooms quartered
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. Preheat the oven to 375°F. Place the carrots, potatoes, parsnips, turnip, rutabaga, and beet in a steamer basket, working in batches if needed. Add water to a large saucepan to just below the basket. Bring the water to a boil, cover, and steam the vegetables for 5-7 minutes, until just tender.
  2. In a large bowl, whisk together the balsamic vinegar, lemon juice, maple syrup, arrowroot powder, rosemary, and garlic. Add the steamed vegetables, fennel, onions, celeriac, and mushrooms, then thoroughly toss.
  3. Spread the vegetables in a single layer on a large rimmed baking sheet. Roast for 15 minutes, then carefully stir. Continue roasting for 10-15 minutes, until tender and lightly browned.
  4. Season with salt and pepper, and serve warm.

Notes

Makes about 10 cups.

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