Sheet Pan Herbed Roasted Root Vegetables
Ingredients
- 2 large carrots, unpeeled
- 2 medium parsnips, ("sweeter" flavor like carrots) or 1 medium turnip (not as "sweet"), peeled
- 2 medium beets, peeled
- 1 medium red onion
- 1 medium sweet potato, unpeeled
- 4 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh or dried basil
- 1 tablespoon fresh or dried rosemary
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 425 degrees F. Line 1-2 large baking sheets with parchment paper
Place in a large bowl, the following:
- Carrots and parsnips, cut into ½ inch thick coin slices and then cut in half moon shapes. If using turnips, cut into ¾ inch cubes
- Beets and onion cut into ½ inch thick wedges.
- Sweet potato cut into ¾ inch cubes.
Toss and bake
- Add to the cut-up veggies, the olive oil, vinegar, herbs, lemon juice, salt, and pepper. Toss vegetables until well coated.
- Spread vegetables into a single layer onto prepared baking sheets.
- Roast vegetables for 30 to 40 minutes or until fork tender.
Notes
The roasted vegetables can be refrigerated in an airtight container for up to 5 days. Eat reheated or chilled.
Nutrition Information: Calories – 110 calories; Total Fat: 5 grams; Protein: 1.5 grams; Carbohydrate: 15 grams; Fiber: 4 grams; Sodium: 270 milligrams