Olive Oil Roasted Root and Winter Vegetables

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Ingredients

  • 3 shallots or 1 medium red onion, cut into quarters
  • 2 large carrots (mixed colors), peeled and sliced into quarters lengthwise
  • 3 shallots or 1 medium red onion, cut into quarters
  • 1 medium sweet potato, peeled and cut into ½-inch wedges
  • 1 large beet (red or golden), peeled and  cut into ½-inch wedges
  • 1 russet potato, cut into ½-inch wedges
  • 2 purple potatoes, peeled and  cut into ½-wedges
  • 1 bulb of fennel, cut into ½-inch wedges
  • 3 tablespoons of Jovial extra virgin olive oil
  • 1 sprig of rosemary, minced
  • 6 fresh sage leaves, whole
  • 1 clove of garlic, minced
  • 2 teaspoons of sea salt
  • 1 jar of jovial cannellini beans, drained and rinsed
  • 1 teaspoon of balsamic vinegar
  • 1 tablespoon of white wine

Instructions

  1. Insert a large baking pan in the oven. Preheat to 425°F for 30 minutes.
  2. In a large bowl combine all vegetables.
  3. In a small bowl stir together oil, rosemary, sage, garlic and salt.
  4. Stir in two teaspoons of oil mixture and balsamic vinegar into drained beans to marinate while the vegetables roast.
  5. Toss vegetables with remaining oil mixture until thoroughly coated.
  6. Remove baking pan from the oven. Spread vegetable mixture on the hot pan in a single layer.
  7. Roast for 15 minutes, then remove pan from the oven, turn the vegetables with a metal spatula and sprinkle one tablespoon of wine on top. Place back in the oven and roast for 30 more minutes, turning again after 15 minutes.
  8. Add marinated beans to the pan, then bake for 10 more minutes.
  9. Let stand for 5 minutes, then serve.