Sunday, April 11, 2010
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
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.