roasted autumn vegetables

Ingredients For roasted autumn vegetables

• 1 Tbsp

  olive oil
• 1 Tbsp

  white wine vinegar
• 1

  orange, zest/grate to measure 1 tsp zest, then cut orange in half and juice to measure 1 tbsp juice
• salt to taste
• freshly ground pepper to taste
• 1

  carrot, peeled and sliced into 1/4- inch pieces
• 2 md

  beets, peeled and chopped into 1/2- inch pieces
• 1 md

  leek (white part only) cut in half lengthwise, thinly sliced
• 1 sm

  sweet potato, peeled and chopped into 1/2- inch pieces
• 1 sm

  red onion, chopped into 1/2- inch pieces
• 1 tsp

  dried tarragon