Roasted Vegetables with Vinaigrette Recipe

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 or white vinegar
• 1/4 cup fresh flat-leaf parsley leaves, chopped