Roasted Root Medley

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.