Cold Weather Roasted Vegetables

1/3 c Vegetable oil-divided
12 sm Red potatoes-cut in half
3 md Onions-peeled & cut in half lengthwise through stem
6 Carrots-peeled & cut in half lengthwise
1 Turnip-peeled & cut in wedges
2 Parsnips-peeled & cut in half lengthwise
1 c Celery-sliced
6 sm Beets-unpeeled with roots & 1/2" stems
1 Bulb fennel-outer leaves removed & cut in small wedges
1 bn Asparagus-bottoms trimmed
Salt & pepper to taste
2 ts Rosemary

Pre-heat oven to 350 degrees F. Spread 1/2 of the oil in a large baking pan and arrange first 6 vegetables (marked *) in a single layer. Drizzle remaining oil on vegetables and season with salt, pepper and rosemary. Cover with aluminum foil and roast for 30 minutes. Remove aluminum foil, drain, remove skins, tops and stems from beets. Add beets, fennel and asparagus. Turn all vegetables in the oil. Roast uncovered for an additional 30 minutes. Drain on paper towels and serve.

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