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Preheat oven to 400F (standard) or 375F for Convection.
Drizzle 2 sheetpans with olive oil, or oil of choice.
Wash all of the vegetables, peel the potato, onion, carrots, parsnips and beets, if desired. Cut each into “planks” of around 1/2” x 2-3” of 1/2” inch thick. Place all cut vegetables into a large bowl.
Mix together the olive oil, vinegar, salt and pepper. Drizzle over the cut vegetables and stir until all are coated.
Pour the cut vegetables out onto the two oil-coated baking sheets, making sure they are in a single layer.
Place in the oven for 40-45 minutes, turning half-way through.
Vegetables are done when golden brown and tender.
Garnish with chopped herbs, if desired.