ROASTED VEGETABLES, EASY PAN

By seamline

5 from 1 vote
EASY PAN ROASTED VEGETABLES
Easy, pan roasted vegetables! Just 1 pan and simple seasonings and methods required. Tender, perfectly browned, and the perfect side to just about any meal.
Author: Minimalist Baker

Ingredients

• 1 large parsnip, peeled and chopped (or sub 2 small per 1 large)
• 1 large Yukon potato, chopped (or sub 2 small yellow per 1 large Yukon)
• 1 small bundle carrots, tops removed, peeled and chopped
• 2 small beets, tops removed, peeled and chopped
• 5 cloves garlic, skin removed
• 1 medium red or yellow onion, sliced in wedges lengthwise
• 2 Tbsp fresh herbs (we used rosemary and thyme // or sub dried)
• 2 Tbsp oil (see notes for oil-free method!)
• 1/4 tsp each sea salt and black pepper
• 1 Tbsp maple syrup or organic brown sugar (optional)

Preparation

Step 1

1. Preheat oven to 375 degrees F (190 C) and line 1 large or 2 medium baking sheets with parchment paper (use more baking sheets as needed if increasing batch size).
2. Add all vegetables to the pan, along with fresh herbs, oil, salt, and pepper and toss to combine. All of the vegetables should be well coated in oil. See notes for oil-free option.
3. Roast until golden brown and tender—about 30-40 minutes—tossing/flipping at the halfway point to ensure even baking.
4. Remove from oven and enjoy. We served ours with a side of our Easy Vegan Gravy and some more herbs for garnish (optional). Store cooled leftovers up to 3-4 days in the refrigerator. Reheat in a skillet over medium heat, or in a 350 degree F (176 C) oven until warm.

FOR SERVING optional
Easy Vegan Gravy