November Recipe Inspiration: Roasted Root Vegetables

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Ingredients

1 large carrot
1 medium parsnip, peeled
1 medium beet, peeled
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 (or 3/4 tsp dried)
½ teaspoon kosher salt
½ teaspoon ground pepper

  • Directions

  1. Preheat to 425 degrees F and prepare a rimmed baking sheet or 9x13 baking dish.
  2. Cut veggies (or substitutes of your choice) into approximately 1/2-inch-thick chunks, onions can be a bit larger. 
  3. Toss the with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Spreading into a single layer on a baking sheet or pan.
  4. Roast the vegetables, rotating the baking sheets top to bottom halfway through, until fork-tender, 30 to 45 minutes.
  5. Enjoy!!!

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