Citrus Roasted Root Vegetables - Paula Deen

Ingredients

• 4 large carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 2 large golden beets, peeled, halved, and sliced
• 1 medium sweet potato, peeled, halved, and cut into ½-inch-thick slices
• 1 tablespoon Olive oil
• 1 teaspoon Kosher salt
• ¼ teaspoon Black pepper
• 9 radishes, halved
• 5 shallots, peeled & halved
• ⅓ cup fresh orange juice
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh parsley
• ⅓ cup Olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• fresh parsley, for garnish