Side
Sheet-Pan Roasted Root Vegetables
Golden roasted carrots, parsnips, beets, red onion, and sweet potato emerge from the oven with caramelized edges and a tender bite. Their earthy sweetness shines through a light gloss of olive oil and vinegar, finished with the bright perfume of fresh herbs.
- Total
- 1 hr
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 8
Nutrition per Serving
- Calories
- 112
- Protein
- 2g
- Carbs
- 15g
- Fat
- 6g
- Fiber
- 3g
- Sugar
- 6g
- Sodium
- 203mg
Ingredients
- 2 large carrots
- 2 medium parsnips, peeled
- 2 medium beets, peeled
- 1 medium red onion
- 1 medium sweet potato
- 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 ground pepper
Instructions
- Position racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper.
- Cut 2 carrots and 2 parsnips into ½-inch-thick slices on a diagonal, then cut into half moons. Cut 2 beets and 1 onion into ½-inch-thick wedges. Cut 1 sweet potato into ¾-inch cubes. You should have about 12 cups raw vegetables.
- Toss the vegetables with 3 tablespoons oil, 1½ tablespoons vinegar, 1 tablespoon herbs, ½ teaspoon salt and ½ teaspoon 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.