This was a really basic recipe for roasted veggies. I did replace the potatoes and butternut squash for an acorn squash but all the other vegetables were the same. I was excited about the fennel because I had never tried it before. But I have to say, I am not a fan of it. I don’t like the licorice taste at all, but at least I tried it. Parsnip, on the other hand, I love. I feel like it’s a super underrated vegetable, but it’s so good.
Another thing I’ve never done before is adding balsamic vinegar to my roasted vegetables – but you couldn’t taste it, so I’m not sure what its purpose was. The herbs added a nice flavour to the veggies though. They were super colourful and sweet. They were the perfect side dish – I served them alongside some rotisserie chicken.
Final thoughts: classic roasted veg recipe, can easily use whatever vegetables you like.