Roasted beetroot, parsnip, carrot and orange salad with onions and honey

I don't particularly like beetroots. Or parsnips for that matter. A while back N found a lovely recipe for a roasted beetroot and orange dish but we can't find it again :( This our recollection of it.

For 2 servings plus a cold lunch the next day you need:
4 beetroots, cut into wedges
2 parsnips, cut into fat fingers
2 large carrots, ditto parsnips
2 red onions, cut into wedges
1/2 cup (125ml) orange juice
1 tbs honey (use agarve nectar for vegan version)
1/2 tsp chilli flakes
3 tbs olive oil
salt
pepper

Combine all the ingredients in a bowl to mix, then turn into a baking dish. Cover with foil and place in a moderate oven for 30 mins. After 30 mins check them and remove the foil. Continue to cook for another 15 mins till the sauce has reduced to a sticky glaze and the veggies are tender.

It's nice served with quinoa or another grain and some feta or goats cheese. For a vegan version use smoked tofu instead.