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A Delicious Wine of the Month Recipe


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.

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