Cold Weather Roasted Vegetables

Yield:	8 Servings
Categories:

1/3	c	Vegetable oil-divided
12	sm	Red potatoes-cut in half *
3	md	Onions-peeled & cut in half lengthwise through stem *
6		Carrots-peeled & cut in half lengthwise *
1		Turnip-peeled & cut in wedges *
2		Parsnips-peeled & cut in half lengthwise *
1	c	Celery-sliced *
6	sm	Beets-unpeeled with roots & 1/2" stems
1		Bulb fennel-outer leaves removed & cut in small wedges
1	bn	Asparagus-bottoms trimmed
		Salt & pepper to taste
2	ts	Rosemary