DirectionsStep1Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large rimmed baking sheets with parchment paper.Step2Cut 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 ra…Step3Toss 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.Step4Roast the vegetables, rotating the baking sheets top to bottom halfway through, until fork-tender, 30 to 40 minutesIngredientsIngredients2 Large Carrots2 Medium Parsnips (peeled)2 Medium Beets (peeled)1 Medium Red Onion1 Medium Sweet Potato3 tablespoonsExtra-Virgin Olive Oil1 ½ tablespoonsBalsamic Vinegar (or apple cider vinegar)1 tablespoonFresh Herbs (such as thyme, rosemary or sage)½ teaspoonKosher Salt½ teaspoonGround PepperSee moreNutritionalNutritional107 Calories5 gTotal Fat15 gCarbohydrate159 mgSodium1.4 gProteinFrom eatingwell.comRecipeDirectionsIngredientsNutritionalExplore furtherAbsolutely Delicious Baked Root Vegetables - Allrecipesallrecipes.comIna Garten's Roasted Root Veggies Dish Is So Easy to …yahoo.comRoasted Root Vegetables Barefoot Contessa Recipes - …yummly.com21 Sheet-Pan Veggie Recipes - EatingWelleatingwell.comOven-Roasted Root Vegetables Recipe - Southern Livingsouthernliving.comRecommended to you based on what's popular • Feedback
Sheet-Pan Roasted Root Vegetables
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