2 carrots, cut in 1" pieces
1 med. turnip, cut in 1" wedges
1 parsnip, cut in half, then into thick slices
2 med. onions, quartered
2 sm. leeks, trim tough greens & cut into 2" pieces
2 med. potatoes, quartered
1 bulb fennel, quartered
1 bunch beets, cut in 1" wedges
4 cloves garlic, chopped
1 sprig rosemary, chopped
4 tbsp. balsamic vinegar
Salt & pepper to taste

Place vegetables in a shallow baking pan, about 12"x17". Roast beets separately so they do not bleed onto other vegetables. Coat vegetables with oil, garlic, salt and pepper. Toss to coat evenly. Set the leeks and fennel aside. Roast the remaining vegetables at 350 degrees for 15 minutes. Add the leeks and fennel and bake another 40 or 50 minutes until the vegetables are lightly browned an soft when pierced with a sharp knife. Remove from oven. Add the beets and vinegar to the vegetables and toss well. Season with salt and pepper to taste.