ROASTED WINTER VEGETABLES WITH BALSAMIC LEMON VINAIGRETTE (cremini mushrooms, yams, parsnips, Brussels sprouts, garlic, rosemary, for ten)

12 cremini mushrooms, stemmed and p

2 pounds yams (red skinned sweet potatoes, about 3) peeled

3 parsnips, peeled and cut into 1-1/2inch pieces

1-1/2 pounds Brussels sprouts, trimmed and halved through the stem end

2 teaspoons chopped fresh rosemary or 1 teaspoon dried

5 tablespoons divided, plus 1 teaspoon, extra virgin olive oil

1 whole head of garlic, top ½ inch cut off

¼ cup balsamic vinegar

2 teaspoons grated lemon peel

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1.   Preheat oven to 450*.

2.  Put mushrooms, yams, parsnips, Brussels sprouts and rosemary to roasting pan.  Drizzle vegetables with 2 tablespoons olive oil and sprinkle generously with salt and pepper.  Toss to coat. 

4.  Place garlic, cut side up, on a piece of aluminum foil and drizzle with 1 teaspoon oil.  Enclose in foil.  Place wrapped garlic in pan with vegetables and roast, turning occasionally, until tender and brown in spots, about 45 minutes.

5.   Unwrap garlic.  Peel and chop garlic cloves.  Transfer vegetables and garlic to a large bowl.  Whisk vinegar, lemon peel and remaining 3 tablespoons oil in a small bowl to blend.  Season vinaigrette to taste with salt and pepper.  (Vegetables and vinaigrette can be made 8 hours ahead; chill vegetables and let dressing stand at room temperature.  Before continuing, rewarm vegetables in microwave.) 

6.   Pour vinaigrette over vegetables and toss to coat.  Serve warm.

adapted from Barbara Fairchild, The Bon Appetit Cookbook