Sheet-Pan Sweet Potatoes, Carrots & Candy Onions

This is the kind of dinner that makes the case for keeping a sheet pan clean and within reach. The white and yellow sweet potatoes get caramelized at the edges, the carrots go jammy, and the candy onions do exactly what their name promises.

Ingredients

• 1 lb mixed white and yellow sweet potatoes, cut into 1-inch pieces
• 1 bunch carrots, scrubbed and halved lengthwise if large
• 2 yellow candy onions, cut into thick wedges
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried oregano or a few fresh sprigs
• 1 tbsp cider vinegar, optional

Instructions

1. Heat the oven to 425°F. Line a sheet pan with parchment if you want easy cleanup.
2. Toss sweet potatoes, carrots, and onions with olive oil, salt, pepper, and oregano. Spread into one layer; crowded vegetables steam instead of brown.
3. Roast 30–35 minutes, turning once halfway through, until the roots are tender and deeply colored at the edges.
4. Finish with cider vinegar if using. Eat as is, serve with a fried egg, or pile alongside roast chicken or pork.

From the farm

The whole 4-box has a job here. It is simple enough for a Tuesday and good enough to build a dinner around.