INGREDIENTS:

• 2 large carrots
• 2 medium parsnips, peeled
• 2 medium beets, peeled
• 1 medium red onion
• 1 medium sweet potato
• 3 tablespoons extra-virgin olive oil
• 1½ tablespoons apple cider vinegar or balsamic vinegar
• 1 tablespoon fresh herbs
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper

INSTRUCTIONS:

1. Position racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large baking sheets with parchment paper.
2. Cut carrots and parsnips into ½-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into ½-inch-thick wedges. Cut sweet potato into ¾-inch cubes. You should have about 12 cups raw vegetables.
3. 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.
4. Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.