Ingredients
2 carrots peeled and chopped into 1 inch pieces
4 parsnips peeled & chopped into 1 inch pieces
12 baby potatoes halved
1 large sweet potato cut into 2 inch pieces
2 beets peeled & chopped into 1 inch pieces
¼ cup olive oil
1 ½ teaspoons flaky sea salt like Maldon
¼ cup fresh rosemary chopped
4 cloves garlic sliced
Directions
1
Prepare Veggies
2
Heat oven to 425°F. Toss vegetables with olive oil, flaky sea salt, rosemary, and garlic, then arrange on 1-2 large sheet pans.
3
Roast
4
Roast for 30 minutes, give everything a good stir, and return to the oven for another 15-25 minutes, or until cooked through. Taste and add more salt if necessary. Enjoy.
5
Don't Overcrowd
6
It's important that you allow space between the vegetables to allow edges to crisp up; overcrowding will mean your vegetables will steam instead of roast. If you find one sheet pan is too full, spread them out over two sheet pan instead.
7
Can this recipe be made the day before?
8
This recipe is definitely best served fresh, however you can roast them the day before, then rewarm in a covered pan at 350°F for 20-30 minutes, or until warmed through.
9
Prepare veggies - Heat oven to 425°F. Toss vegetables with olive oil, flaky sea salt, rosemary, and garlic, then arrange on 1-2 large sheet pans.
10
Roast - roast for 30 minutes, give everything a good stir and return to the oven for another 15-25 minutes, or until cooked through. Taste and add more salt if necessary. Enjoy.
Notes
Tip - don't overcrowd the pan...if you do, be sure to increase the cook time by 10 minutes longer or until everything gets nice and golden.
Use Sturdy Sheet Pans
A good quality sheet pan will hold up in the oven (and not warp), and will conduct heat evenly, allowing your vegetables to cook through more evenly. We love these sheet pans.