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Ingredients

• 1   small red onion, cut into 1/2-inch wedges
• 1   small sweet potato, cut into 1-inch pieces (about 8 ounces)
• 1   carrot, peeled and cut into 3/4-inch pieces
• 1   parsnip, peeled and cut into 3/4-inch pieces
• 1   small celery root, peeled and cut into 3/4-inch pieces (about 12 ounces)
• 1   small beet, peeled and cut into 3/4-inch pieces
• 3 tablespoons  extra-virgin olive oil
•   Salt and freshly ground pepper
• 1/4 cup  walnuts
• 1 1/2 teaspoons  balsamic vinegar
• 1 1/2 teaspoons  fresh lemon juice
• 1/2 teaspoon  Dijon mustard
• 2 tablespoons  chopped flat-leaf parsley
• 1 ounce  feta, crumbled (1/4 cup)

Description

Winter Vegetables Like Carrots, Beets, Parsnips, And Celery Root Are Still Plentiful In March And Are Terrific When Roasted Until Sweet And Blistered. Sophie Dahl Loves The Vegetables' Vibrant Colors On Dreary Days.

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