 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/3 | large (3" to 4-1/4" dia.) | potatoes, Yukon Gold | 1 1/2 | cups, cubes | Sweet potato, raw | 3/4 | bulb | Fennel | 3/4 | large | Red onion, chopped | 3/4 | large | Yellow onion, chopped | 1 1/8 | large | Rutabagas | 25 1/3 | small | Radishes | 1 1/8 | tablespoons | Himalayan salt | 1 1/8 | tablespoons | black pepper | 3/4 | tablespoon | basil, dried | 1 2/3 | tablespoons | dried tarragon | 1 1/2 | tablespoons | italian seasoning | 1/3 | tablespoon | spices, dill weed, dried | 3 | tablespoons | cinnamon-pear balsamic vinegar | 3 | tablespoons | chili infused olive oil |
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Steps
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Sequence
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Step
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| | 1 | dice ingredients into large bowl | | 2 | add dry spices; toss well | | 3 | add vinegar and olive oil; toss thoroughly | | 4 | transfer to roasting pan large enough to hold everything | | 5 | cover |
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