Sheet-Pan Roasted Root Vegetables

Sheet-Pan Roasted Root Vegetables

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From: EatingWell.com, April 2017

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

Preparation

  • Prep

  • Ready In

  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.
  • To make ahead: Refrigerate roasted vegetables in an airtight container for up to 5 days.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 cup
  • Per serving: 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
  • Nutrition Bonus: Vitamin A (115% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 vegetable, ½ starch

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