Roasted Root Vegetables With Honey, Balsamic Vinegar and Fresh Goat Cheese

1 pound medium carrots, peeled and left whole1 pound medium beets, peeled and quartered1 pound medium turnips, peeled and halved1 pound medium parsnips, peeled and left whole6 shallots, unpeeled, cut in half through the stem end 1/2 cup extra-virgin olive oilKosher salt and freshly ground black pepper 1/2 cup honey 1/2 cup balsamic vinegar8 ounces chilled fresh goat cheeseHeat the oven to 350 degrees.Toss the vegetables with the olive oil and salt and pepper in a big bowl. Dump them out onto two baking sheets in a single layer and roast for 25 minutes.Whisk together the honey and vinegar in a small bowl. Take the vegetables out of the oven, pour the vinegar-honey mixture over and toss. Return the vegetables to the oven and cook until fork-tender and caramelized, about 20 more minutes. Top with pieces of goat cheese, and that's it.Serves eight.Nutrition values per serving: 296 calories, 9 g fat (6 g saturated), 48 g carbohydrates, 6 g fiber, 9 g protein, 22 mg cholesterol, 263 mg sodium."Tyler's Ultimate" by Tyler Florence (2006 Potter, $35)