Sheet Pan Roasted Root Vegetables
Servings: 8
Ingredients
- 2 large carrots
- 2 parsnips medium, peeled
- 2 beets medium, peeled
- 1 red onion medium
- 1 sweet potato medium
- 3 tbsp extra virgin olive oil
- 1 1/2 tbsp apple cider vinegar or balsamic vinegar
- 1 tbsp fresh herbs such as thyme, rosemary, or sage
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
Instructions
- Position racks in upper and lower thirds of oven; preheat to 425℉. Line 2 large rimmed baking sheets with parchment paper.
- 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.
- 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.
- Roast the vegetables, rotating the baking sheets top to bottom halfway through, until fork tender, 30 to 40 minutes.