Caramelized Fennel, Turnips, and Carrots

Adapted from Chef Joanne Weir

Kosher salt

1 large bulb fennel, trimmed and cut into 4 wedges (or substitute smaller fennel, cut in half)

6 baby turnips, tops removed and halved (see note about tops below)

6 baby carrots, peeled and ends trimmed

2 leeks (optional), sliced about 1 inch thick

1 tablespoon extra virgin olive oil

1/2 tablespoon melted unsalted butter

Freshly ground black pepper

½ teaspoon chopped fresh thyme

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, leeks (if using), 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.
3. Optional: heat a skillet and when hot, add chopped turnip greens and cook just until greens are warmed through, about 1 minute. Mix in with roasted vegetables or serve vegetables on a bed of chopped greens.