Roast Vegetables With Vinaigrette

Ingredients

  • 6 medium beets, ends trimmed
  • 6 medium carrots, peeled
  • 2 large fennel bulbs
  • 4 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon honey
  • 1 tablespoon Champagne vinegar
  • 1/4 cup fresh flat-leaf parsley leaves, chopped

Description

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