Root Vegetable Medley

• 3 medium leeks
• 1 fennel bulb
• 3 large carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
• 2 large parsnips or turnips, peeled and diced (about 2 cups)
• 10 large garlic cloves
• 3 tablespoons olive oil
• 2 fresh thyme or rosemary sprigs
• 2 large beets, peeled and cut into quarters
• 2 teaspoons salt
• 1/2 teaspoon freshly ground pepper

1. Remove bulbs from leeks, reserving green parts for another use. Cut bulbs into 1 1/2-inch pieces.
2. Remove and discard fennel fronds and outside layer of fennel bulb. Cut fennel into slices.
3. Toss together sliced leek bulbs, fennel, carrots, and next 4 ingredients. Place in a 13- x 9-inch roasting pan. Add beets; sprinkle vegetables with salt and pepper.
4. Bake at 400u0b0 for 1 hour or until vegetables are tender, stirring twice.

leeks, fennel, carrots, garlic, olive oil, thyme, beets, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/root-vegetable-medley (may not work)