One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long. My favorite way to eat them is throwing them into a salad with some vinaigrette dressing, so good!
- 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
- 1½ tablespoons apple cider vinegar or balsamic vinegar
- 1 tablespoon fresh herbs, such as thyme, rosemary or sage
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- Position racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large baking sheets with parchment paper.
- Cut all vegetables into 1/2 inch thick wedges.
- 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 pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.
- To make ahead: Refrigerate roasted vegetables in an airtight container for up to 5 days.