• Preheat oven to 425 degrees F. Toss sweet potato, fennel, new potatoes, mushrooms, and shallots with oil, 1 tablespoon of the vinegar, and the salt in a large roasting pan. Roast, uncovered, in the preheated oven for 30 to 35 minutes, stirring and tossing once or twice, until the vegetables are lightly browned and tender.

  • Place roasted vegetables in a large serving bowl. Sprinkle with the remaining vinegar, and serve warm or at room temperature. Makes 4 to 6 servings.

*Cook's Tip:

Quality toasted walnut oil will offer the richest flavors. Look for it in gourmet stores.

Nutrition Facts

198 calories; 7 g total fat; 1 g saturated fat; 562 mg sodium. 31 g carbohydrates; 11 g fiber; 4 g protein; 1123 RE vitamin a; 24 mg vitamin c; 50 mg calcium; 3 mg iron;