8-10 baby red potatoes, scrubbed and cut into 1/2" cubes
4-6 carrots, peeled and cut into 1/2" cubes
1 large yellow onion, peeled and chopped
1 fennel bulb, scrubbed and sliced vertically into 1/3" strips
2 teaspoons Curt's Table Spice (available at Oilerie.com)
Oilerie Truffle or Garlic evoo
Oilerie 25 year old Balsamic vinegar

Pre heat oven to 375 degrees. To a large roasting pan add all of the vegetables. Season with Curt's Table Spice. Starting from one end of the pan, drizzle the evoo over all vegetables. Splash with Balsamic vinegar and stir well to combine. Place pan in oven and roast for 40 - 45 minutes or until the vegetables are nicely browned. Stir the pan once or twice during roasting time. Serves 4.

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