Plus: More Vegetable Recipes and Tips
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.
The recipe can be prepared through Step 2 up to 6 hours ahead. Reheat the vegetables before roasting with the cheese.