Roasted Radicchio, Fennel, and Parsnips with Lemon-Basil Sauce

Name: Roasted Radicchio, Fennel, and Parsnips with Lemon-Basil Sauce
Yield: Serves 4 to 6
Ingredients: 2 , fennel bulb, stalks discarded, bulbs halved, cored, and sliced into ½-inch-thick wedges; 1 pound, red potatoes, unpeeled, cut into 1-inch pieces; 8 ounces, parsnips, peeled and cut into 2-inch pieces; 8 , shallots, peeled and halved; 1 head, radicchio, cored and cut into 2-inch wedges; 6 , garlic cloves, peeled; 3 tablespoons, extra-virgin olive oil; 2 teaspoons, minced fresh thyme; 1 teaspoon, minced fresh rosemary; 1 teaspoon, sugar; , Salt and pepper; 2 tablespoons, chopped fresh basil; 2 tablespoons, minced fresh chives; 1 tablespoons, lemon juice, plus extra for seasoning

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Side Dishes

Vegetables

Roasts

Roasting an array of root vegetables all together puts you on the fast track for a hearty, satisfying side.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES4 to 6

Roasted Radicchio, Fennel, and Parsnips with Lemon-Basil Sauce

A cookbook recipe exclusively for All-Access members from How to Roast Everything

WHY THIS RECIPE WORKS

Our recipe showcases a broad range of flavors and textures and guarantees that each element shines. We combined fennel, red potatoes, parsnips, and radicchio, cutting each vegetable according to its roasting needs: We cut multilayered fenne...

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