Roasted Root Vegetables - English Holiday

2 large carrots

2 medium parsnips, peeled

2 medium beets

1 medium red onion,

1 medium sweet potato

3 Tablespoons extra-virgin olive oil

1 ½ Tablespoons apple cider vinegar or balsamic vinegar

1 Tablespoon fresh herbs, such as thyme, rosemary or sage

½ teaspoon kosher salt

½ teaspoon ground pepper

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 ½ inch thick slices on the diagonal, then cut into half moons. Cut beets and onion into ½ inch thick wedges. Cut sweet potato into ¾ inch thick cubes. All vegetables combined should be 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 the vegetables are fork-tender, 30-40 minutes.

To make ahead: refrigerate roasted vegetables in an airtight container up to 5 days.

http://www.eatingwell.com/recipe/257723/sheet-pan-roasted-root-vegetables/