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.