[font=Arial, Helvetica, sans-serif]2 carrots, cut in 1" pieces[/font]
[font=Arial, Helvetica, sans-serif]1 med. turnip, cut in 1" wedges[/font]
[font=Arial, Helvetica, sans-serif]1 parsnip, cut in half, then into thick slices[/font]
[font=Arial, Helvetica, sans-serif]2 med. onions, quartered[/font]
[font=Arial, Helvetica, sans-serif]2 sm. leeks, trim tough greens & cut into 2" pieces[/font]
[font=Arial, Helvetica, sans-serif]2 med. potatoes, quartered[/font]
[font=Arial, Helvetica, sans-serif]1 bulb fennel, quartered[/font]
[font=Arial, Helvetica, sans-serif]1 bunch beets, cut in 1" wedges[/font]
[font=Arial, Helvetica, sans-serif]4 cloves garlic, chopped[/font]
[font=Arial, Helvetica, sans-serif]1 sprig rosemary, chopped[/font]
[font=Arial, Helvetica, sans-serif]4 tbsp. balsamic vinegar[/font]
[font=Arial, Helvetica, sans-serif]Salt & pepper to taste[/font]
[font=Arial, Helvetica, sans-serif]Place vegetables in a shallow baking pan, about 12"x17". Roast beets[/font]
[font=Arial, Helvetica, sans-serif]separately so they do not bleed onto other vegetables. Coat vegetables with[/font]
[font=Arial, Helvetica, sans-serif]oil, garlic, salt and pepper. Toss to coat evenly. Set the leeks and fennel[/font]
[font=Arial, Helvetica, sans-serif]aside. Roast the remaining vegetables at 350 degrees for 15 minutes. Add the[/font]
[font=Arial, Helvetica, sans-serif]leeks and fennel and bake another 40 or 50 minutes until the vegetables are[/font]
[font=Arial, Helvetica, sans-serif]lightly browned an soft when pierced with a sharp knife. Remove from oven.[/font]
[font=Arial, Helvetica, sans-serif]Add the beets and vinegar to the vegetables and toss well. Season with salt[/font]
[font=Arial, Helvetica, sans-serif]and pepper to taste.[/font]
