- 1 lb. new potatoes, quartered
- 1 turnip, peeled and cubed
- 2 stalks celery, 1/2 inch pieces
- 1/4 c. basalmic vinegar
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 carrot, 1 1/2 inch pieces
- 2 parsnips, 1 1/2 inch pieces
- 1 red onion, cut into wedges
- 3 tbls. olive oil
- 1 tsp. fennel seed, crushed
- 1/4 tsp. pepper
| Lightly grease a 9 x 13 pan. In pan, combine potatoes, carrots, turnips, parsnips, celery and onion. In small bowl, stir together basalmic vinegar, olive oil, sugar, crushed fennel seed, salt, and pepper. Drizzle over vegetables. Bake uncovered in a 450 oven for 45-50 minutes or until potatoes and onion wedges are tender, stirring twice during baking. If desired, garnish with fresh rosemary. |