Roasted root vegetables

Ingredients

• 3 medium carrots, about 12 oz (340 g), peeled
• 2 medium parsnips, about 10 oz (280 g), peeled
• 2 medium beets, about 10 oz (280 g), peeled
• 1 medium sweet potato, about 12 oz (340 g), scrubbed
• 1 red onion, cut into thick wedges
• 3 tablespoons olive oil
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 4 sprigs fresh thyme, or 1 teaspoon dried
• 1 tablespoon balsamic vinegar or lemon juice, to finish (optional)

Method

1. Heat the oven to 425°F (220°C). Put two rimmed sheet pans inside to heat, or one large one if that is what you have.
2. Cut the carrots, parsnips, beets and sweet potato into pieces about 1 inch (2.5 cm) across so they cook at the same rate. Halve the thin ends of the carrots and parsnips lengthwise rather than leaving them small.
3. Toss everything except the beets with the oil, salt, pepper and thyme in a large bowl. Toss the beets separately with a little of the oil and salt so they do not stain the rest.
4. Spread the vegetables over the hot pans in a single layer with space between the pieces, keeping the beets at one end. Crowding steams them instead of roasting them.
5. Roast for 20 minutes, turn the pieces with a spatula, then roast for another 15 to 25 minutes until the edges are dark and a knife slides in without resistance.
6. Splash with the vinegar or lemon juice while hot, taste for salt, and serve, or cool and refrigerate.