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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


Read the full recipe after the video.


Ingredient Checklist


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

  • 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

Nutrition Facts

1 cup
112 calories; protein 1.5g; carbohydrates 15.2g; dietary fiber 3.4g; sugars 5.7g; fat 5.5g; saturated fat 0.8g; vitamin a iu 5767.3IU; vitamin c 11.6mg; folate 52.6mcg; calcium 34.1mg; iron 0.6mg; magnesium 24.3mg; potassium 361.6mg; sodium 202.5mg.

1 fat, 1 vegetable, 1/2 starch