Roasted Vegetable Salad - Jill's Table

Ingredients

• 5 parsnips, peeled and cut into 3/4 inch pieces
• 4 beets, peeled and quartered
• 4 radishes or small turnips, trimmed and halved
• 1 large sweet potato, peeled and cut in 1 inch chunks
• 1 small red onion, peeled cut into 1/2 inch wedges
• ⅓ cup olive oil
• 6 Tbsp olive oil
• salt and pepper
• 1 cup green beans, top and tailed
• 2 cups broccoli florets
• 2 cups Brussels sprouts, trimmed and cut in half
• 1 bunch curly kale, tough rib removed and leaves roughly chopped
• 1 lemon
• ½ tsp Dijon mustard
• ¼ cup fresh flat leaf parsley, roughly chopped
• ¼ cup fresh tarragon leaves, roughly chopped
• ¼ cup chives, minced