Oven-Roasted Autumn Vegetables

Roasting vegetables in walnut oil and balsamic vinegar carmelizes their natural sugars and brings out their subtle sweetness.
1 sweet potato or yam (10 ounces) peeled and cut into 1-inch cubes
1 fennel bulb (1 pound) trimmed and cut into wedges
8 ounces round red potatoes, quartered
6 ounces (oz) fresh shitake mushrooms, halved
4 large shallots, quartered
2 tablespoons walnut oil
2 tablespoons balsamic vinegar
1 teaspoon coarse salt

1. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms, and shallots with walnut oil, 1 tablespoon of the vinegar and the salt. Roast in a 425 oven for 30 to 35 minutes or until vegetable are lightly browned and tender, storring once or twice. Sprinkle with the remaining 1 tablespoon vinegar, Serve warm or at room temperature.