Here's an amazing Wine of the Month recipe for our beloved foodies!
Roasted Root Vegetables with Fennel
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.