roasted autumn vegetables

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon 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 medium beets, peeled and chopped into 1/2- inch pieces
• 1 medium leek (white part only) cut in half lengthwise, thinly sliced
• 1 small sweet potato, peeled and chopped into 1/2- inch pieces
• 1 small red onion, chopped into 1/2- inch pieces
• 1 teaspoon dried tarragon