Roasted Vegetable Delight
6 medium beets, ends trimmed
6 medium carrots, peeled
2 large fennel bulbs (I didn’t use, because I discovered I don’t much care for them, used onion instead)
4 tbsp extra-virgin olive oil
1 1/4 tsp salt
1/2 tsp black pepper
1 tbsp honey
1 tbsp Champagne Vinegar
1/4 c fresh flat-leaf parsley leaves, chopped
Heat oven to 400. Wrap each beet in a sheet of aluminum foil. Roast for 1 hour.
Meanwhile, halve the carrots lengthwise, then cut them into 2 inch pieces. Cut each fennel bulb into eighths. In a roasting pan, combine carrots, fennel, 2 tbsp oil, 3/4 tsp salt, 1/4 tsp of pepper, and enough water (about 3/4 c) to measure 1/4 inch deep. Cover with foil and roast 15 minutes. Uncover and cook until tender, about 15 min more; let cool.
Remove skin from beets, place them on cutting board lined with plastic wrap, and cut into quarters. Transfer the vegetables to a platter.
In a small bowl, whisk together honey, vinegar, and remaining oil, salt, and pepper. Drizzle vinaigrette over vegetables and sprinkle with parsley. Serve.
I served this recipe over rice.