Recipes Root Vegetables with Gorgonzola Be the first to rate & review! Plus: More Vegetable Recipes and Tips By Jimmy Bradley Jimmy Bradley Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been featured in Food & Wine, The New York Times, and Bon Appetit, and he's appeared on Bravo's Top Chef Masters. Food & Wine's Editorial Guidelines Updated on April 27, 2015 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Yield: 8 Ingredients 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 Directions Preheat the oven to 350°. In a roasting pan, toss the rutabaga, potatoes, fennel, thyme and oil; season with salt and pepper. Roast for 1 hour and 40 minutes, or until tender. Discard the thyme. In a small skillet, boil the vinegar until reduced to 2 tablespoons, 5 minutes. Sprinkle the cheese over the root vegetables and roast until melted. Drizzle with the balsamic glaze and serve. Make Ahead The recipe can be prepared through Step 2 up to 6 hours ahead. Reheat the vegetables before roasting with the cheese. Rate it Print