Quick-Roasted Winter Vegetables

For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.

Quick-Roasted Winter Vegetables
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    For the vegetables: choose ONE of the following
    • 1 pound beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
    • 1 pound carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
    • 1 1/2 pounds celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
    • 1 pound red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
    • 1 pound parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
    • 1 pound red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
    • 1 1/2 pounds sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
    • 1 pound turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
    • 1 pound acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)
    • 2 tablespoons vegetable or olive oil
    • 1/2 teaspoon kosher salt; more to taste
    • 1 tablespoon fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)
    Heat the oven to 450 degrees F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.
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