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1/3 cup Vegetable Oil
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3 medium onions, peeled and cut in half lengthwise
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1 turnip, peeled and cut into wedges
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1 cup diced celery
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12 small red potatoes, cut in half
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6 carrots, peeled and cut in half lengthwise
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6 parsnips, peeled and cut in half lengthwise
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2 teaspoons poons dried rosemary
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2 small beets, unpeeled, with roots and stems attached
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1 fennel bulb, outer leaves removed
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1 bunch asparagus, bottoms trimmed
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