Warm Potato and Root Vegetable Salad

Cooking Instructions

Preheat oven to 350º. Place potatoes, carrots, onion, and garlic in a roasting pan and drizzle generously with olive oil. Toss. Sprinkle with coarse salt and grind pepper over. Lay the fennel stalk on top of veggies. Cover pan loosely with foil. Roast covered for 20 minutes then remove foil and roast a further 20-30 minutes. Remove from oven, discard fennel, and then drizzle veggies with balsamic vinegar—not too much—2-3 times around the pan with your thumb over the opening of the bottle so vinegar flows out in a thin stream. Toss, transfer to serving dish. Devour.