Step 1: Preheat the Oven

• Preheat your oven to 425°F (220°C).

Step 2: Prepare the Vegetables

• In a large bowl, combine the cubed sweet potatoes, sliced carrots, parsnips, and beets. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss until the vegetables are well coated.

Step 3: Roast the Vegetables

• Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, tossing halfway through for even cooking.

Step 4: Make the Vinaigrette

• While the vegetables are roasting, whisk together the olive oil, honey, fresh orange juice, balsamic vinegar, orange zest, salt, and pepper in a small bowl until well combined.

Step 5: Combine and Serve

• Once the vegetables are roasted, transfer them to a serving bowl. Drizzle the honey orange vinaigrette over the warm vegetables and gently toss to combine. Garnish with fresh herbs if desired.