Roasted Winter Vegetables With Balsamic Vinegar And Thyme

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2 large beets, peeled

1-1/2 tablespoons chopped fresh thyme

5 tablespoons olive oil

3/8 lb rutabegas, peeled

1 lb potatoes, peeled

1 lb turnips, peeled

3/4 lb carrots, peeled

1 lb leeks

2-1/2 tablespoons balsamic vinegar

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