Combine first 6 ingredients in large bowl. Add 2 Tbsp. dressing; mix lightly. Spread into single layer on 2 rimmed baking sheets sprayed with cooking spray.
Bake 25 to 30 min. or until vegetables are lightly browned, stirring after 15 min.
Heat remaining dressing in Dutch oven on medium heat. Add leeks; cook 5 to 6 min. or until tender, stirring occasionally. Add broth and roasted vegetable mixture; stir. Bring to boil; simmer on medium-low heat 20 to 25 min. or until vegetables are tender. Remove from heat.
Stir in cheese and vinegar.
Sprinkle with fresh chopped parsley before serving.
Garnish each serving with an additional sprig of fresh rosemary,
Substitute 2 parsnips for the rutabagas.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.