Roasted Root Vegetables

Recipe Source: Taste Of The South Magazine

Ingredients:

• 4 large carrots, peeled and coarsely chopped
• 3 parsnips, peeled and coarsely chopped
• 2 large golden beets, peeled, halved, and sliced
• ⅓ cup plus 1 tablespoon olive oil, divided
• 1½ teaspoons kosher salt, divided
• ½ teaspoon ground black pepper, divided
• 9 radishes, halved
• 5 shallots, peeled and halved
• ½ large sweet potato, peeled and cut into 1/2-inch-thick slices
• ⅓ cup fresh orange juice
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh parsley
• Garnish: fresh parsley leaves

Directions:

1. Preheat oven to 450°. Line 2 rimmed baking sheets with parchment paper.
2. In a large bowl, combine carrot, parsnip, and beet. Drizzle with 1 tablespoon olive oil; sprinkle with 1 teaspoon salt and ¼ teaspoon pepper, tossing to coat. Divide evenly between prepared pans. Cover tightly with aluminum foil.
3. Bake until vegetables are tender, approximately 20 minutes. Uncover; add radish, shallot, and sweet potato to pans, stirring to combine. Bake, uncovered, until vegetables begin to brown, approximately 25 minutes more. Let cool slightly.
4. In a small bowl, whisk together remaining ⅓ cup olive oil, orange juice, vinegar, parsley, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Transfer vegetables to a serving platter; drizzle with dressing. Garnish with parsley, if desired.