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

1 ½ tablespoons apple cider vinegar or balsamic vinegar

1 tablespoon fresh herbs, such as thyme, rosemary or sage

½ teaspoon kosher salt

½ teaspoon ground pepper

Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large baking sheets with parchment paper.

Cut carrots and parsnips into 1/2-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into 1/2-inch-thick wedges. Cut sweet potato into 3/4-inch cubes. You should have about 12 cups raw vegetables.

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.

Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.