Oven-Roasted Vegetables

With Thanksgiving coming up in less than two weeks, the race is on to choose and test dishes for the big feast. One of my favorite side dishes is vegetables roasted in walnut oil and balsamic vinegar. This dish can be prepared and baked ahead of time and warmed in the oven for a few minutes closer to the time when you are ready to eat.

Oven-Roasted Vegetables (6-8 servings)
1 large sweet potato / yam, peeled and cubed
1 large fennel bulb, leaves / stalks removed, sliced
2-3 medium red potatoes, cubed
8 oz. baby portabella mushrooms, sliced
4 large shallots or 1 medium onion, sliced
2 T. walnut oil
2 T. balsamic vinegar
1 tsp. salt

1. Preheat oven to 425F.

2. Toss all ingredients together in a large (13 x 9) baking dish until vegetables are well-coated with oil and vinegar.

3. Bake at 425F for 40 minutes or until vegetables are tender. Stir once or twice while baking.