Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. While the oven is preheating, prep the vegetables.
Scrub and dry all vegetables thoroughly. Remove green stalks from fennel bulbs. Cut fennel bulbs in half and cut out the core from each half. Cut each half into quarters. Cut turnip into ½ inch thick wedges. Peel sweet potato and cut into ½ inch thick wedges. Slice the white part of the leek into ½ inch thick rounds and slice the green part into ½ inch thick strips. Remove rosemary leaves from stem and finely chop. Juice and zest lemon (divide in half).
Arrange fennel, turnip, sweet potato and leeks in an even-layer onto the baking sheet. Drizzle with ghee and EVOO and season with salt, pepper, paprika and the juice and zest from half of the lemon. Gently toss.
Roast for 20 minutes in pre-heated oven. Remove from oven, gently toss and return to oven for another 20 to 25 minutes or until the vegetables are cooked through and fork-tender.
Season to taste with additional salt and pepper and the other half of the lemon juice and zest before serving.
Notes
To reheat, roast in a 450 degree oven for 4 to 5 minutes or until firm and crisp.