2 large potatoes, chopped
1 bunch 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
1 Tbsp dry rosemary (optional)
1 Tbsp dry thyme (optional)
2 Tbsp oil
1/4 tsp each salt and black pepper
1 Tbsp maple syrup or brown sugar
Preheat oven to 375 degrees F and oil or line 2 large baking sheets with parchment paper.
Add all vegetables to the pan, along with fresh herbs, oil, salt, pepper, and maple syrup (optional) and toss to combine. All of the vegetables should be well coated in oil.
Roast until golden brown and tender—about 30-45 minutes, or more—tossing/flipping at the halfway point to ensure even baking.
Remove from oven and enjoy. Serve with your favorite sauce or more herbs if desired. Store cooled leftovers up to 3-4 days in the refrigerator. Reheat in a skillet over medium heat, or in a 350 degree F oven until warm.
Picture and recipe adapted from: https://minimalistbaker.com/easy-pan-roasted-vegetables