Servings: six.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
No fennel bulb available, so I subbed in sliced carrots and parsnips. I had to double the portion of oil & vinegar to coat the vegetables, possibly due to larger volume of vegetables. I also had to use a bottom-round roast, but otherwise cooked as directed. This was great!! I love one-dish meals, and this one comes together quickly and easily! The glaze on the vegetables was so yummy even the non-vegetable lovers in my family ate them. Even better with a bit of horseradish sauce on the side for the beef. This recipe is definitely on the list to make again!
Comfort food at its best! Totally fool-proof,so you absolutely can't go wrong. I made this with an inexpensive bottom-round roast, and I substituted some of the vegetables for onions, carrots, sweet potatoes, and broccoli -- in other words, I cleaned out my produce drawer. The balsamic glaze was wonderful, as it sweetened the veggies enough to get a few down my young son, but it wasn't too cloying for the adult palate. Yes, I'll make this again!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review