Sheet-Pan Roasted Root Vegetables

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.

IngredientsIngredient Checklist

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

Step 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.

Step 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.

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

Tips
To make ahead: Refrigerate roasted vegetables in an airtight container for up to 5 days.

Equipment: Parchment paper

Nutrition Facts
Serving Size: 1 Cup
Per Serving:
112 calories; protein 1.5g; carbohydrates 15.2g; dietary fiber 3.4g; fat 5.5g; saturated fat 0.8g; vitamin a iu 5767.3IU; vitamin c 11.6mg; folate 52.6mcg; calcium 34.1mg; iron 0.6mg; magnesium 24.3mg; potassium 361.6mg; sodium 202.5mg.
Exchanges:
1 Fat, 1 Vegetable, 1/2 Starch