Sheet-Pan Roasted Root Vegetables
Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large baking sheets with parchment paper.Advertisement
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.
To make ahead: Refrigerate roasted vegetables in an airtight container for up to 5 days.
Equipment: Parchment paper
1 fat, 1 vegetable, 1/2 starch