Root Vegetables with Gorgonzola

• 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 bulbhalved, 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

1. Preheat the oven to 350.
2. In a roasting pan, toss the rutabaga, potatoes, fennel, thyme and oil; season with salt and pepper.
3. Roast for 1 hour and 40 minutes, or until tender.
4. Discard the thyme.
5. In a small skillet, boil the vinegar until reduced to 2 tablespoons, 5 minutes.
6. Sprinkle the cheese over the root vegetables and roast until melted.
7. Drizzle with the balsamic glaze and serve.

potatoes, fennel bulbhalved, thyme, extravirgin olive oil, salt, balsamic vinegar, gorgonzola

Taken from www.foodandwine.com/recipes/root-vegetables-with-gorgonzola (may not work)