Roasted Root Vegetable Salad

This is all approximate and you can change is up as you desire.

2 packages brussel sprouts - cut in half if large
3 large beets - peeled and cut into 1/4-1/2 inch cubes
3 medium sweet potatoes - peeled and cut into 1/2 inch cubes
3 small to medium parsnips - peeled and cut into 1/2 inch cubes

Turn oven to 425.  Mix veggies SEPARATELY with olive oil and place on baking sheets.  Don't mix them together as they will all good at different speeds.  The brussel sprouts will cook in 10-15 minutes depending on size, the potatoes and parsnips in 15 -20 min and the beets will take a good bit longer, maybe like 25-30 minutes depending on size.

Dressing - I have no idea on the amounts.  I just combine it all until it tastes about right.
Balsamic vinegar
a little bit of honey
a little bit of creamy mustard
nutmeg
taragon
salt
pepper

Combine veggies and mix with dressing.  The beets will turn it all rather pinkish, so I might wait until you serve it to stir it all together if presentation matters.  Otherwise, just mix it all up.  I love this dish, warm, at room temp and cold out of the fridge.  It's a win all the way around.