Ingredients

• Carrots – orange juice and rosemary leaves
• Fennel – lemon juice and thyme leaves
• Parsnips – white wine vinegar and torn sage leaves
• Baby turnips – red wine vinegar and bay leaves
• Beetroot – balsamic vinegar and oregano/marjoram

Instructions

• Cut the vegetables into big chunks.
• Parboil all of them first, keeping the beetroot separate so that it doesn’t make the rest red and giving it a bit longer.
• Mix each vegetable with the appropriate dressing then put them separately in a large roasting dish [can be prepared the evening before and covered with foil].
• Roast uncovered for about an hour until golden and crispy.
• About 5 minutes before they’re ready, you can drizzle some honey over the parsnips.

https://coxbutchers.co.uk/extra-special-roast-vegetables/