Roasted Root Vegetables
| Yield: | 6 Servings |
| Categories: |
| 1 | lb | Pencil asparagus; cut in 3" lengths |
| 1 | lb | Parsnips; 1/4" thick, 3" long |
| 1 | lb | Carrots; 1/4" thick, 3" long |
| 1 | lb | Celery; 1/4" thick, 3" long |
| 1 | lb | Fennel; 1/4" thick, 1" long |
| 1 | lb | Beets; 1/4" thick, 1" long |
| 1 | c | Minced Country ham |
| 6 | lg | Eggplants |
| Fresh lemon juice; to taste | ||
| 1 | tb | Allspice |
| Salt and Pepper; to taste |
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