Sheet-Pan Roasted Root Vegetables

 

• 2 large carrots

• 2 medium parsnips, peeled

• 2 medium beets, peeled

• 1 medium red onion

• 1 medium sweet potato

• 3 tablespoons extra-virgin olive oil

• 1 ½ tablespoons apple cider vinegar or balsamic vinegar

• 1 tablespoon fresh herbs, such as thyme, rosemary or sage

• ½ teaspoon kosher salt

• ½ teaspoon ground pepper

1. Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large rimmed baking sheets with parchment paper.

2. Cut carrots and parsnips into 1/2-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into 1/2-inch-thick wedges. Cut sweet potato into 3/4-inch cubes. You should have about 12 cups raw vegetables.

3. Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.

4. Roast the vegetables, rotating the baking sheets top to bottom halfway through, until fork-tender, 30 to 40 minutes.

5. Source: Eating Well