Ingredients
- ½ red onion, cut into wedges
- 1 large sweet potato, peeled
- 2 large carrots, peeled
- 1 large beet, scrubbed and trimmed
- Several new potatoes, skin on, cut in halves or quarters
- ¼ cup olive oil
- 4 teaspoons mixed dried herbs, like rosemary, oregano, and parsley
Instructions
- Preheat oven to 400 F and grease a large baking sheet.
- Cut root vegetables into even-sized pieces, about an inch each.
- Toss root vegetables with olive oil, herbs, salt, and pepper. Spread in an evenly spaced layer on the prepared pan.
- Bake for 30-40 minutes, stirring and flipping vegetables twice or until soft.