Sheet-Pan Roasted Root Vegetables

One pan is all you need for a heaping batch 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.

Prep/Cook Time: 50 Minutes, Servings: 8

Ingredients

• 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 kosher salt
• ½ teaspoon ground pepper

Directions

1. Position racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large baking sheets with parchment paper.
2. Cut carrots and parsnips into ½-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into ½-inch-thick wedges. Cut sweet potato into ¾-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 pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.

Nutritional Information

Per Serving: 112 Calories, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 15 g, Fiber: 3 g, Total Sugars: 6 g, Added Sugars: 0 g, Protein: 1 g, Sodium: 203 mg, Potassium: 362 mg, Folate: 53 mcg, Calcium: 34 mg

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