Roasted Root Medley

Directions

1. 1
   Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
2. 2
   Place the beets on a quarter of the baking sheet.
3. 3
   Place the carrots, parsnips, sweet potatoes and onions on the other side of the beets (to keep the beets from staining the other vegetables).
4. 4
   Drizzle the vegetables with 1 tablespoon oil and sprinkle with salt and pepper.
5. 5
   Gently toss the vegetables to coat and roast until tender, about 35 minutes, turning midway through roasting.
6. 6
   Remove from the oven and set aside to cool for 5 minutes.
7. 7
   Meanwhile make a quick vinaigrette in a small bowl by whisking the remaining olive oil into the orange juice and zest.
8. 8
   Add the herbs and season.
9. 9
   Place the vegetables in serving dish, drizzle with the vinaigrette and gently stir to coat.