Preheat the oven to 425°F. Clean and peel the sweet potato, carrots, parsnips, celery root, golden beet, and onion. Cut them into medium-sized pieces, aiming for uniformity. We recommend oblique cuts for pointed roots and a medium dice for the rest. Trim and halve the Brussels sprouts. Add all the cut vegetables to the mixing bowl and toss with one tablespoon of olive oil and a pinch or two of salt and pepper. Spread the seasoned vegetables evenly on the sheet pan and place in the oven. Set a timer for 15-16 minutes.

While the vegetables roast, clean and dry the mixing bowl to prepare the dressing. Pick and chop the fresh herbs, then whisk together the remaining olive oil, Sweet Potato, Carrot & Coriander Vinegar, maple syrup, and half of the herbs. Taste the dressing for seasoning and transfer it to the small bowl. There’s no need to clean the large mixing bowl, as it will be used again shortly.

Check the roasting vegetables after 15-16 minutes, looking for browned, crispy edges and testing a carrot or beet for tenderness. Once the largest pieces are cooked to your liking, remove the sheet pan from the oven and let it rest for a moment. When the vegetables are cool enough to handle, carefully transfer them back into the mixing bowl. Stir in the dressing a little at a time, tasting as you go to ensure the vegetables are well-coated but not overdressed. Any leftover dressing can be saved for a salad or another use. Garnish the finished dish with the remaining fresh herbs and serve immediately.