Roasted Winter Vegetables

This is another recipe that originated with my mother-in-law (she's a great cook!).  The particular combination of ingredients is very pleasing.  If you can't get local fennel, try some celery and a little apple in its place.  The walnut oil really adds something to the flavor, but if you don't have any, olive oil is fine.

1 smallish sweet potato, cubed

1 smallish bulb fennel, in wedges

8 oz. potatoes, cubed

6 oz. shiitake mushrooms, stemmed and halved (or quartered if very large)

4 large shallots, quartered (or 1 medium onion, in wedges)

3 Tbsp walnut oil

2 Tbsp balsamic vinegar (1 Tbsp + 1 Tbsp)

1 1/2 tsp salt (coarse if possible)

Preheat the oven to 400 degrees.

Toss the vegetables with the walnut oil, 1 Tbsp of the balsamic vinegar, and the salt.  Spread in the pan and roast for 30-35 minutes.  When done, sprinkle the remaining 1 Tbsp balsamic vinegar over them and serve.

Serves 3-4.