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. Source: EatingWell.com, April 2017

Sylvia Fountaine
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 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

112 calories; 5.5 g total fat; 0.8 g saturated fat; 203 mg sodium. 362 mg potassium; 15.2 g carbohydrates; 3.4 g fiber; 6 g sugar; 1.5 g protein; 5767 IU vitamin a iu; 12 mg vitamin c; 53 mcg folate; 34 mg calcium; 1 mg iron; 24 mg magnesium;

Reviews (7)

Read More Reviews
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/29/2019
Oh my goodness!!! This was ian awesome meal I allowed my vegetables to marinate overnight with Rosemary versus thyme. The flavor is phenomenal thanks for sharing. I will use thyme next time. Read More
Rating: 5 stars
03/12/2019
Mine took a full 30 minutes - with an extra five for the beets. Next time I'll put all the beets at one end of the pan so I can take everything else off and just pop them back in. Also a kitchen disaster turned these from very good to great... my oven quit. So the trays all ready to go were covered in plastic wrap and sat o/night in the fridge until oven was fixed next morning. I think the extra time sitting in oil balsamic and herbs really added flavor. And the caramelization on the bottom of the veggies was fantastic. Read More
Rating: 5 stars
01/22/2019
It took much longer to cook than suggested especially the beets. They need to be in small cubes. Overall good flavor. Read More
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Rating: 5 stars
03/19/2018
This dish was seriously good. Way better than I expected and will definitely make again. Read More
Rating: 5 stars
01/18/2018
Great recipe! I will definitely make it again! Read More
Rating: 5 stars
01/15/2018
Incredibly good. I wasn't expecting much and it was a great addition to foods all week. Never used parsnips before and I was pleasantly surprised. I used butternut squash too Read More
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