Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Serves:
6
Prep Time:
Cook Time:
Total Time:
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:
Total Time:
Ingredients:
| 1/3 cup | extra-virgin olive oil |
| 3 | medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles |
| 1 1/2 cup | 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 tablespoon | dried oregano |
| 1 tablespoon | dried rosemary |
| 1 teaspoon | dried thyme |
| 1 teaspoon | dried basil |
| 1/4 teaspoon | sea salt |
| 1 | teaspoon freshly ground black pepper |
Directions:
Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
Source: foodnetwork.com
