roasted root vegetables

use a melange of the following
rutabaga
parsnip
beets
radish
turnip
sun choke
carrots
fennel
whole garlic cloves
toss them in
olive oil
and sprinkle with a bit of kosher salt
roast them at 400 turning occasionally for about 45 minutes
after 45 minutes, pull them out of the oven and drizzle with balsamic vinegar and pop them back in the oven, until glazed, sticky and little crispy
add more salt and pepper to taste