Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Can't decide on a veggie? Roast them all together with a touch of Italian seasoning, for a colorful, irresistible mixture.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 249
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 249
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potato (about 1 pound), cut into 1 1/2-inch thick slices
1/2 cup extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 cup sea salt
2 tablespoons freshly ground black pepper
Directions:
Preheat oven to 400 degrees F.
In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.
Source: foodnetwork.com
In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
