Balsamic Roasted Vegetables

Place the whole beets and fingerling potatoes on a roasting pan and drizzle with olive oil to coat. Roast for 30 minutes until they begin to soften.

Ingredients

Beets

Fingerling Potatoes

30 mL of Olive Oil

Equipment

Roasting Pan

Oven

Remove the pan from the oven. Peel the beets and cut them in half. Slice the fingerling potatoes lengthwise if desired.

Ingredients

Beets

Fingerling Potatoes

Equipment

Chefs Knife

Cutting Board

Oven

Quarter the fennel bulb and red onion lengthwise, and cut the kabocha squash into half-inch wedges.

Ingredients

1 piece of Fennel Bulb

1 piece of Red Onion

1 piece of Kabocha Squash

Equipment

Chefs Knife

Cutting Board

In a large mixing bowl, combine the prepared beets, potatoes, fennel, onion, and kabocha squash. Drizzle with olive oil, balsamic vinegar, Kosher salt, black pepper, and fresh rosemary.

Ingredients

Beets

Fingerling Potatoes

Olive Oil

Fennel Bulb

Red Onion

Kabocha Squash

30 mL of Balsamic Vinegar

5 mL of Kosher Salt

2½ mL of Black Pepper

15 mL of Rosemary

Equipment

Mixing Bowl

Transfer the seasoned vegetables back to the roasting pan and roast for an additional 30 to 40 minutes, tossing occasionally for even browning.

Equipment

Roasting Pan

Oven

Tongs