Ingredients 1 medium rutabaga (1 1/2 pounds), cut into 1-inch dice 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch dice 1 large fennel bulb—halved, cored and cut into 1 1/2-inch pieces 8 fresh thyme sprigs 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1/4 cup balsamic vinegar 6 ounces Gorgonzola, crumbled Instructions Preheat the oven to 350°. In a roasting pan, toss the rutabaga, potatoes, fennel, thyme and oil; season with salt and pepper. Roast for 1 hour and 40 minutes, or until tender. Discard the thyme. In a small skillet, boil the vinegar until reduced to 2 tablespoons, 5 minutes. Sprinkle the cheese over the root vegetables and roast until melted. Drizzle with the balsamic glaze and serve.