Sheet Pan Roasted Root Vegetables

Step 1

Preheat oven to 400F (standard) or 375F for Convection.

Step 2

Drizzle 2 sheetpans with olive oil, or oil of choice.

Step 3

Wash all of the vegetables, peel the potato, onion, carrots, parsnips and beets, if desired. Cut each into “planks” of around 1/2” x 2-3” of 1/2” inch thick. Place all cut vegetables into a large bowl.

Step 4

Mix together the olive oil, vinegar, salt and pepper. Drizzle over the cut vegetables and stir until all are coated.

Step 5

Pour the cut vegetables out onto the two oil-coated baking sheets, making sure they are in a single layer.

Step 6

Place in the oven for 40-45 minutes, turning half-way through.

Step 7

Vegetables are done when golden brown and tender.

Step 8

Garnish with chopped herbs, if desired.