The Brickyard Barn Inn's
Winter Vegetable Mix

This is a nice mix of vegetables with a touch of something different to glaze. This would be great for something just a little different at Thanksgiving, but Grandma will probably get the credit. Old bag! Just kidding, Grandma. Don’t forget to take your pills. Anyway, I digress. Enjoy!

Ingredients:
   1 medium to large sweet potato, peeled and cut into 1-inch cubes
   1 small bulb fennel, scrubbed, trimmed, and cut into thick wedges (substitute celery or omit if fennel isn't available)
   Half pound new potatoes, scrubbed and cut into 1-inch cubes
   6 ounces shiitake mushrooms, stems discarded, caps wiped and cut in half (substitute another mushroom if necessary)
   4 large shallots (about the size of a walnut), peeled and cut into quarters (substitute one or two sweet onions if necessary and cut into appropriate size pieces)
   3 tablespoons walnut oil (substitute olive oil if necessary)
   2 tablespoons balsamic vinegar (don’t even think of substituting here), divided
   1 1/2 teaspoons kosher salt

Preheat oven to 400°F. In a large bowl, toss the vegetables with the oil, one tablespoon of the vinegar, and the salt. Arrange on a large baking sheet in one layer and roast, stirring and tossing once or twice, until the vegetables are nicely browned and caramelized. This will take about 30 minutes.

Remove from the oven, and scrape the roasted veggies into a large serving bowl along with the bits clinging to the pan. Sprinkle with the remaining one tablespoon of balsamic vinegar and serve.

Note: Other winter vegetables can be added as tastes dictate, such as carrots, parsnips, etc. You must parboil the harder veggies (carrots for example) if you do this as the cooking time for all the ingredients needs to be approximately equal.

This a version of a recipe from Hayday Country Markets.

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