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.
Nutrition per serving may change if servings are adjusted.
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
Position racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large baking sheets with parchment paper.
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.
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.
To make ahead: Refrigerate roasted vegetables in an airtight container for up to 5 days.
112 calories;5 g fat(1 g sat); 3 g fiber; 15 g carbohydrates; 1 g protein; 53 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 5,767 IU vitamin A; 12 mg vitamin C; 34 mg calcium; 1 mg iron; 203 mg sodium; 362 mg potassium
Vitamin A (115% daily value), Vitamin C (20% dv)