Sunday, April 11, 2010

Farewell to Winter Roasted Vegetables

Farmshare vegetables, crisp on the outside, tender on the inside, flavor everywhere.  This would work with any number of vegetables, and is a great way to use up those odds and ends in the crisper.

Total time: 40 minutes
Prep time: 15 minutes
Cook Time: 25 Minutes
Serves: 4

1 head cauliflower, stalks removed and separated into florets
2 carrots, peeled and cut into rounds
1 bulb fennel, bulb diced, fronds minced and reserved
1 red onion, diced
2 large potatoes, diced
2 T EVOO (Extra-Virgin Olive Oil)
sea salt or kosher salt to taste

1. Preheat oven to 400 degrees.
2. Toss all ingredients except reserved fennel fronds in a bowl.  
3. Toss with fennel fronds to taste.  Roast 25 minutes until vegetables are tender and begin to brown.


  1. The photo for this recipe made it to!

  2. I can see's a beautiful photo AND that dish looks amazing as well. I LOVE roasted veggies

  3. Thanks, JillyAn! Please let me know if you try it!