I am always looking for ways to spruce up my vegetable routine. I love broccoli and green beans so I eat a lot of them. But I get pretty bored and always want to find a new vegetable combination and/or way of preparing them. This recipe is a new combination that makes a beautiful spring dish. I should have known since any recipe I’ve ever made by #JoanneWeir is a winner.

Ready for the oven ©EverydayCookingAdventures 2014

I was privileged to attend at cooking class, two actually, of Joanne Weir’s at @Draeger’s Market in Menlo Park a few years ago. I loved her effortless seeming ways of making really tasty things from fresh produce and without too much fuss. She now owns Copita Tequileria y Comida in the quaint and posh town of Sausalito, California. My mom and I enjoyed a fun visit to her new restaurant this past February.

Tres Ceviches at Copita in Sausalito, CA

This recipe would be great anytime of year really but fall and spring would be my favorite times to savor these particular ingredients. The vegetables come out nicely browned, not mushy but not crunchy and the thyme adds a great accompanying flavor.

Joanne Weir’s Caramelized Fennel, Baby Turnips and Carrots ©EverydayCookingAdventures 2014

Caramelized Fennel, Baby Turnips and Carrots

Recipe by: Chef Joanne Weir

Serves: 2

Ingredients:

• Kosher salt
• 1 large bulb fennel, trimmed and cut into 4 wedges
• 6 baby turnips, tops removed and halved
• 6 baby carrots, peeled and ends trimmed
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon melted unsalted butter
• Freshly ground black pepper
• ½ teaspoon chopped fresh thyme

Directions:
1. Preheat an oven to 400ºF. Bring a saucepan of boiling salted water to a boil. Add the fennel and simmer until crisp, yet almost tender, 3 to 4 minutes. Let cool.

2. In a bowl, toss the fennel, turnip, carrots, olive oil, melted butter, salt and pepper together. Place in a baking pan in a single layer. Roast the vegetables in the oven, stirring occasionally with a spatula, until they are thoroughly cooked and beginning to caramelize, 30 to 40 minutes. Remove from the oven, sprinkle with the fresh thyme and serve.