Ingredients:

  • 1 lb carrots, peeled and sliced into 1-inch chunks
  • 1 lb parsnips, peeled and sliced into 1-inch chunks
  • 1 lb sweet potato, peeled and cubed into 1-inch pieces
  • 2 cups butternut squash, cubed into 1-inch pieces
  • 1 large red onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, leaves stripped
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: Let it fully heat up so the pan is hot the moment the veg hits it.
  2. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, chopped rosemary, thyme, salt, and pepper.
  3. Add the sliced carrots, parsnips, sweet potato, butternut squash, and red onion to the bowl. Toss until every surface is glistening.
  4. Spread the vegetables onto a parchment lined extra large sheet pan. Ensure no pieces are overlapping to prevent steaming.
  5. Roast for 20-25 minutes until the edges start to brown and smell fragrant.
  6. Flip the vegetables with a spatula to ensure all sides sear.
  7. Return to the oven for another 20 minutes until the vegetables have a mahogany colored crust and velvety centers.
  8. Remove from the oven and let them rest for 5 minutes before serving.