Roasted Vegetables with Walnut Vinaigrette

Ingredients

• 2 tbsp olive oil
• 2 tbsp fresh thyme (chopped)
• 2 tbsp fresh rosemary (chopped)
• 1 lb sweet potatoes (peeled, cut into 1-inch (2.5 cm) chunks)
• 1 lb beets (peeled, cut into wedges)
• 1 lb carrots (peeled, cut into 1-inch (2.5 cm) chunks)
• 1 lb turnip or rutabaga (peeled, cut into 1-inch (2.5 cm) chunks)
• 1 fennel bulb (sliced)
• 1 medium red onion (cut into wedges)
• 2 cups walnut halves
• 1 tsp coarse salt
• 1 tsp fresh cracked pepper
• 2 tbsp walnut oil ((or substitute any oil))
• 2 tbsp white wine vinegar
• 1 tsp orange zest
• 2 tbsp fresh orange juice
• 1/2 tsp coarse salt
• 1/2 tsp fresh cracked pepper
• 1 tbsp fresh parsley (chopped)