Roasted Root Vegetable Medley

Ingredients

• 4 assorted-color carrots, peeled and cut into 3-inch pieces
• 6 fingerling potatoes, halved if large
• 2 small parsnips, peeled, halved crosswise, and quartered lengthwise
• 1 turnip, peeled and cut into sixths
• 1 rutabaga, peeled and cut into thick wedges
• 1 medium beet, peeled and cut into 1-inch wedges
• 3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 2 tablespoons pure maple syrup
• 2 tablespoons arrowroot powder
• 1 teaspoon dried rosemary
• 10 cloves garlic, minced
• 1 fennel bulb, fronds reserved for garnish and bulb cut into 1-inch-thick wedges
• 1 cup pearl onions or 2 small yellow onions cut into 1-inch-thick wedges
• 1 small head celeriac, peeled and cut into large wedges
• 6 large white or cremini mushrooms, quartered
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper