Listed in: Vegetables
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.
Recipe Pictures - Hover cursor to scroll if several images:This recipe currently has 0 pictures.
I just saw 'THE OILERIE' on 'SHARK TANK' and was intrigued. Will keep you on my 'Favorite' list. Left by: Doris Kennedy (July 26th 2016)
Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version Liquid Conversions Weight Conversions Temperature Conversions Gas Mark Tables Vegetable Cooking Times Length Conversions
Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
Grilled Tomatoes and Green Onions Balsamic Roasted Carrots and Parsnips Ginger Yams Home-style Green Beans Maple Glazed Sweet Potatoes
