Oven-Roasted Autumn Vegetables
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.Advertisement
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.
Quality toasted walnut oil will offer the richest flavors. Look for it in gourmet stores.