Sheet-Pan Roasted Root Vegetables

Ingredients

• Carrots

  Raw

  2 large or 144g

• Parsnips

  Raw

  2 parsnip or 200g

• Beets

  Raw

  2 beet or 164g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Balsamic vinegar

  1 ½ tbsp or 24g

• Rosemary

  Fresh

  1 tbsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Preheat the oven to 425°F and position racks in the upper and lower thirds. Line two large baking sheets with parchment paper.
2. Cut the carrots and parsnips into 1/2-inch-thick slices on a diagonal, then into half moons. Cut the beets and onion into 1/2-inch-thick wedges, and the sweet potato into 3/4-inch cubes.
3. In a large bowl, toss the vegetables with olive oil, balsamic vinegar, rosemary, salt, and pepper until well coated. Spread them in a single layer on the prepared baking sheets.
4. Roast the vegetables, rotating the pans from top to bottom halfway through, until they are fork-tender, about 30 to 40 minutes.