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.

Sylvia Fountaine
Source: EatingWell.com, April 2017
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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; protein 1.5g 3% DV; carbohydrates 15.2g 5% DV; exchange other carbs 1; dietary fiber 3.4g 14% DV; sugars 5.7g; fat 5.5g 8% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 5767.3IU 115% DV; vitamin c 11.6mg 19% DV; folate 52.6mcg 13% DV; calcium 34.1mg 3% DV; iron 0.6mg 4% DV; magnesium 24.3mg 9% DV; potassium 361.6mg 10% DV; sodium 202.5mg 8% DV.

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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