• Preheat oven to 425°F (220°C)
• 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with foil
On prepared pan, toss together carrots, parsnips, beets, 2 tbsp (30 mL) oil, 1⁄2 tsp (2 mL) salt and 1⁄4 tsp (1 mL) pepper. Spread in a single layer. Roast in preheated oven for 25 minutes.
Meanwhile, in a small cup, combine dill, sour cream, horseradish and vinegar until blended. Season to taste with salt and pepper.
Remove pan from oven and nestle fish among the vegetables, spacing evenly. Brush fish with the remaining oil and season with salt and pepper. Roast for 9 to 14 minutes or until vegetables are fork-tender and fish is opaque and flakes easily when tested with a fork. Serve with horseradish sauce.
Tip
For a lighter dish, substitute an equal amount of nonfat plain Greek yogurt for the sour cream.