Roasted Vegetables with Walnut Vinaigrette

• 2 tablespoons olive oil
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 pound sweet potatoes, peeled, cut into 1-inch chunks
• 1 pound beets, peeled, cut into wedges
• 1 pound carrots, peeled, cut into 1-inch chunks
• 1 pound turnip or rutabaga, peeled, cut into 1-inch chunks
• 1 fennel bulb, sliced
• 1 medium red onion, cut into wedges
• 2 cups California walnut halves
• 1 teaspoon each coarse salt and fresh cracked pepper

For the Walnut Vinaigrette:

• 2 tablespoons walnut oil (or any oil)
• 2 tablespoons white wine vinegar
• 1 teaspoon orange zest
• 2 tablespoons fresh orange juice
• 1/2 teaspoon each coarse salt and fresh cracked pepper
• 1 tablespoon chopped fresh parsley