This healthy and versatile one-pan Roasted Root Vegetables are super simple to make, and great for a large gathering. Carrots, beets and sweet potatoes, all tossed with olive oil and rosemary, then roasted to perfection. This will become a favorite side dish for any meal.
Preheat the oven: Preheat the oven to 425°F. Arrange a rack in the middle of the oven.
Prepare vegetables: Place the root vegetables on a large baking sheet (21×15-inch) or two smaller ones. Drizzle with the extra virgin olive oil, salt, pepper, rosemary and toss well. Spread evenly into a single layer. If your baking sheet isn’t large enough, make sure you use two sheets.
Roast vegetables: Transfer the baking sheet to the oven and roast for 45 minutes or until the veggies are fork tender and caramelized.