A big sheet pan full of roasted veggies and aromatic herbs is a great way to use many delicious root vegetables. This recipe is easily adaptable to whatever you have in your fridge, just be sure to keep in mind that veggies may have different cooking times.

Directions

1. Preheat oven to 425º. In a large bowl, season your vegetables in groups with olive oil, salt, pepper, parsley and thyme. This strategy ensures both equal coating of oil and spices and allows for adjusting seasoning for different vegetables if desired.
2. Root vegetables, like potatoes, onions and carrots, will go into the oven first as they take 30-45 minutes to cook. Chickpeas take approximately 30 minutes to roast to a crisp texture so they can go in shortly after. Cauliflower and broccoli take about 20 minutes to cook and will be added to the pan last. Make sure to flip vegetables about halfway through cooking and try to ensure enough space between vegetables so they roast instead of steam!
3. If you’re looking to add extra protein, chicken thighs will take about 40 minutes at 425 degrees, or salmon will take about 12 minutes.
4. When your vegetables are roasted to your liking, remove from the oven and plate alongside or on top of your lettuce and sorrel. Top with extra seasonings, extra fresh herbs, or some lemon juice if desired!