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TASTING ROOM: 607 E. Main St., Suite D, Ventura, CA 93001

WINERY: 2310 Westgate Road #7, Santa Maria, CA 93455

Email: Info@LabyrinthWine.com

Tel/Fax: (805) 585-2238

A Delicious Wine of the Month Recipe

May 11, 2016

 

 

Here's an amazing Wine of the Month recipe for our beloved foodies!

Roasted Root Vegetables with Fennel

 

INGREDIENTS

 

  • 1 lb yukon gold potatoes, unpeeled, scrubbed, quartered

  • 1 bunch white baby turnips, unpeeled, scrubbed, quartered (or any other root vegetables)

  • 2 medium fennel bulbs, cored, halved and each halve cut into thirds or fourths depending on the size

  • 1 medium onions, cut into 1" pieces

  • 5 garlic cloves, peeled

  • 1 tbsp fresh rosemary, chopped

  • 2 tbsp olive oil

  • sea salt and freshly ground black pepper


Preheat oven to 400F. Spray a heavy large baking sheet with olive oil or a nonstick spray. Combine potatoes, turnips, fennel, onions, and rosemary in a large bowl. Add olive oil, salt, and pepper. Toss to coat well. Transfer to a baking sheet.

Roast 30 minutes, shaking the pan occasionally. Add garlic cloves to the dish. Continue to roast until tender and brown in spots, about 30 minutes longer. Serve hot.

 

 

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