Sherry Roasted Root Vegetables

By mamapig

Ingredients

• 2 cups (1/4" thick) sliced parsnips
• 2 cups baby carrots (about 1/2 lb.)
• 1 cup thinly sliced fennel bulb (about 1 small bulb)
• 1/4 cup dry sherry
• 2 Tbs. olive oil
• 1 1/2 tsp. salt
• 1 tsp. dried thyme
• 7 shallots, peeled (about 1/2 lb.)
• 4 red potatoes, cut into 1/2 inch thick wedges, (about 1 lb.)
• 2 turnips, peeled, quartered, and thinly sliced (about 1 lb.)
• cooking spray

Preparation

Step 1

Preheat oven to 425°. Combine all ingredients except cooking spray in a large bowl, tossing well to coat. Place vegetable mixture in a roasting pan coated with cooking spray. Bake for 1 hour and 15 minutes.