Fall Roasted Vegetables

​Ingredients 
8-10 Cipollini onions 
10-12 carrots, variety of purple and orange, peeled and quartered
1 bulb fennel, stalks removed, sliced into 1/2-inch wedges
1 pound fingerling potatoes, halved
Bundle of fresh thyme 
1 whole head garlic
Extra-virgin olive oil 
Kosher salt 
Freshly ground black pepper 

Directions
Preheat oven to 425 degrees Fahrenheit. 

Bring water to a boil in a saucepan and shut off heat. Add onions to hot water and soak for 2 minutes. Prepare an ice-bath. Using a slotted spoon, transfer onions to the prepared ice bath. Soak for 1 more minute. Rub skin off onions using hands and set aside. 

Slice off top of head of garlic to expose garlic pieces. Pour 1 tablespoon olive oil over the head of garlic; season top of garlic with salt. Wrap the garlic in aluminum foil and transfer to the oven. Set garlic directly on oven rack and cook until garlic is golden brown and sweet, 45 minutes. 

Line two roasting pans with aluminum foil. Place half the onions, carrots, fennel, potatoes, and thyme on one roasting pan and the remaining on another. Coat vegetables evenly with 3 tablespoons olive oil, salt and black pepper. Use hands to toss. Roast vegetables in the oven for 30 to 40 minutes until vegetables are golden brown and tender. 

Remove garlic and vegetables from oven; allow to cool. 

Consolidate vegetables to one roasting dish. Remove foil from garlic and pinch head of garlic over the vegetables to release cloves. Using tongs, toss together, and serve. 

Cook with soul. Eat with pleasure!