Baked Burdock and Colourful Vegetables
By David Cohlmeyer

Makes 8 servings

Grey chunks of burdock are the perfect foil for the colourful chunks of other roots, as well as vegetables such as fennel. Prepare this healthful and delicious dish up to a day or two ahead and serve with just about any main course.

8 cups assorted vegetables such as burdock, orange carrots, red beets, yellow potatoes, celery root and fennel bulb

2 tbsp. extra virgin olive oil

Sea salt, to taste

Freshly ground black pepper, to taste

1/4 cup chopped flat-leaf parsley

Peel all of the vegetables except the burdock and fennel. Cut them into 3/4-inch chunks. In a large bowl, toss them with the oil and then with the salt and pepper. Spread the vegetables in a single layer on baking sheets, keeping the varieties separated on the baking sheets. Bake in a 325° F oven, gently tossing the vegetables every 15 minutes until softened and lightly browned, about 45 minutes. If any of the vegetables are getting too browned or shrivelled, remove them ahead of the others. Serve immediately or allow the vegetables to cool down, then refrigerate. Reheat just prior to serving. Garnish with the parsley.