My husband, who is not crazy about vegetables, loved this dish.

Cut parsnips, Jerusalem artichokes, fennel, onions, and leeks into big pieces. (You can also use carrots, cauliflower, or celery; use the ones you like the most.) Pack it tightly in a baking dish. Weave slices of turkey bacon (about six) between the vegetables, along with 6 whole garlic cloves, sprigs of thyme, and salt and pepper. Drizzle with olive oil and place it in a 400 degree oven for about 35 minutes. Check for doneness with a knife. It should easily pierce the vegetables.

While the vegetables are in the oven, prepare a sauce for it:

Slice 3 shallots (depending on the size of your casserole, you may need more) and sautée them in olive oil. When they have enough color, add one spoon of good balsamic vinegar, a drop of honey, salt and pepper, more olive oil if needed, chopped scallions, and chopped parsley. Immediately remove from heat. Once the vegetables are out of the oven, pour the sauce over them. You can also make some extra sauce and serve it on the side.

It is a great dish on its own (you can add some hard boiled eggs to it) or as a side for a roast.