1 pound sweet potatoes, peeled, cut into 1-inch chunks
1 pound beets, peeled, cut into wedges
1 pound carrots, peeled, cut into 1-inch chunks
1 pound turnip or rutabaga, peeled, cut into 1-inch chunks
1 -- fennel bulb, sliced
1 medium red onion, cut into wedges
2 cups California Walnut halves
1 teaspoon coarse salt
1 teaspoon fresh cracked pepper
2 tablespoons walnut oil (or any oil)
2 tablespoons white wine vinegar
1 teaspoon orange zest
2 tablespoons fresh orange juice
1/2 teaspoon coarse salt
1/2 teaspoon fresh cracked pepper
1 tablespoon chopped fresh parsley
Position oven racks in top and bottom thirds of oven; preheat to 425F. Whisk olive oil, thyme and rosemary in large bowl. Add sweet potatoes, beets, carrots, turnips, fennel and onions; toss to coat. Divide between two rimmed baking sheets.
Roast vegetables until tender and brown in spots, turning occasionally, about 30 minutes. Add walnuts to vegetables and continue to roast for 10 minutes.
Remove from oven; immediately sprinkle with salt and pepper. Vinaigrette: In small bowl, whisk together walnut oil, vinegar, orange zest, orange juice, salt, pepper and parsley. Arrange roasted vegetables on a large platter and drizzle with vinaigrette.