Roasted Root Vegetables with Chive, Horseradish & Crème Fraiche Dressing

Roasted Root Vegetables with Chive, Horseradish & Crème Fraiche Dressing
Ingredients: Dressing: Mix all together and let sit while roots cook.

Directions:
Preheat oven to 400 degrees F.
In a large bowl, add the carrots, potatoes, parsnips, turnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper. Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes until tender. Take out of the over and allow to cool slightly. Toss vegetables with the crème fraiche dressing and serve warm.