6carrots, trimmed and cut into 1/2-inch (1 cm) thick slices
4parsnips, trimmed and cut into 1/2-inch (1 cm) thick slices
4beets, trimmed and cut into 1/2-inch (1 cm) thick slices
3tablespoonsolive oil, divided
Salt and freshly cracked black pepper
4 - 6ouncesalmon fillets, skinless, patted dry
Preheat oven to 425°F (220°C).
On a prepared pan, toss together the carrots, parsnips, beets, 2 tablespoons (30 mL) oil, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Spread in a single layer on the sheet pan. Roast in preheated oven for 25 minutes.
Meanwhile, in a small cup, combine the dill, sour cream, horseradish and vinegar until blended. Season to taste with salt and pepper.
Remove the pan from oven and nestle fish among the vegetables, spacing the pieces evenly. Brush the fish with the remaining oil and season with salt and pepper. Roast for 9 to 14 minutes or until the vegetables are fork-tender and the fish is opaque and flakes easily when tested with a fork.