ROASTED VEGETABLES

1/3 cup vegetable oil, divided
12 small red potatoes, cut in half
3 medium-size onions, peeled and cut in half lengthwise through stem
6 carrots, peeled and cut in half lengthwise
1 turnip, peeled and cut into wedges
2 parsnips, peeled and cut in half lengthwise
1 cup sliced celery
salt and pepper
2 tsp. rosemary, fresh OR dried
6 small unpeeled beets, with roots and 1/2-inch stems
1 bulb fennel, outer leaves removed, cut into small wedges
1 bunch asparagus, bottoms trimmed

Spread half the oil in a large baking pan and arrange the first six vegetables in a single layer.  Drizzle on remaining oil.  Season with salt, pepper and rosemary.  Cover with aluminum foil and roast in a preheated 350 degree oven for 30 minutes. 

While the vegetables roast, boil the beets in a covered saucepan for 30 minutes.  Drain, remove skins, tops and stems from the beets.  Add beets, the uncooked fennel and the asparagus spears to the roasting pan.  Turn all the vegetables in the oil.  Remove the aluminum foil and roast for another 30 minutes.  Drain on paper towels to remove any excess oil.  Serve piping hot.