Rosemary-roasted root vegetables agrodolce

young or baby carrots – leaves trimmed to 1″ from the top of the root, peeled and left whole

golden or pink beets – peeled and cut in 1″ slices

Japanese turnips, regular turnips or parsnips – peeled and cut in 1″ slices

white balsamic or Champagne vinegar

honey

extra virgin olive oil

coarsely chopped fresh rosemary

sea salt

freshly ground black pepper

medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan