These roasted vegetables are a real crowd-pleaser. Each vegetable is sliced into long, graceful pieces so there’s an elegance to them. And picky eaters can easily choose exactly what they want.
Prepare veggies and dressing. Store separately and refrigerate overnight. Parsnips may discolour, but will roast up golden. Continue with recipe. Or roast veggies, then cool. Wrap and refrigerate overnight. Reheat in the oven or microwave, then drizzle with dressing.
Heat baking sheets before adding veggies. When they’re placed on hot pans, they’ll sear and develop a golden crust.