Roasted Root Vegetables with Gorgonzola


  • 1 medium rutabaga (1 1/2 pounds), cut into 1-inch dice
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch dice
  • 1 large fennel bulb—halved, cored and cut into 1 1/2-inch pieces
  • 8 fresh thyme sprigs
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup balsamic vinegar
  • 6 ounces Gorgonzola, crumbled


Makes 8 servings
  1. Preheat the oven to 350°. 
  2. In a roasting pan, toss the rutabaga, potatoes, fennel, thyme and oil; season with salt and pepper. 
  3. Roast for 1 hour and 40 minutes, or until tender. Discard the thyme.
  4. In a small skillet, boil the vinegar until reduced to 2 tablespoons, 5 minutes.
  5. Sprinkle the cheese over the root vegetables and roast until melted. Drizzle with the balsamic glaze and serve.
The recipe can be prepared through Step 2 up to 6 hours ahead. Simply reheat the vegetables before roasting with the cheese.