yield: serves 4
time: 50 minutes

1/2 pound medium carrots, peeled and left whole
1/2 pound medium beets, peeled and quartered
1/2 pound medium turnips, peeled and halved
1/2 pound medium parsnips, peeled and left whole
3 shallots, unpeeled, cut in half through the stem
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup honey
1/4 cup balsamic vinegar
4 ounces fresh goat cheese

Pre-heat oven to 350 degrees F. Toss the vegetables with olive oil and salt and pepper in a big bowl.  Dump them out onto a baking sheet in a single layer and roast for 25 minutes.  Whisk together the honey and vinegar in a small bowl.  Take the vegetables out of the oven, pour the vinegar-honey mixture over and toss.  Return the vegetables to the oven and cook until fork tender and caramelized, about 20 more minutes.  Top with pieces of goat cheese and that’s it.