Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Potatoes, carrots, parsnips and brussels sprouts are tossed together with dried herbs and roasted to perfection. I can’t believe it has taken me so long to share this recipe, it is seriously fabulous! I made this delicious side dish for Christmas dinner and received rave reviews. The original recipe called for an obscene amount of pepper and a dash of salt. I adjusted the seasonings to suit our taste and it is phenomenal. I usually don’t care for brussel sprouts, but this recipe has changed my mind! ;) After everyone was finished with their plate, they were coming back for more roasted brussel sprouts. Brussel sprouts!? I served this for a special holiday dinner, but they are so easy and fast that they would be perfect for a week night meal.

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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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 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 (about 1 pound), cut into 1 1/2-inch thick slices
  • 1 cup sweet potatoes (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 1/2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper

Directions:

  1. Preheat oven to 400 degrees F. Lightly coat a 11×17 inch baking sheet with olive oil.
  2. In a large bowl, combine all ingredients and toss to coat. Spread evenly on a prepared baking sheet. Add more olive oil if the vegetables seem dry
  3. Place in preheated oven and bake for 35 to 40 minutes.

Source: adapted from Food Network

13 Responses to “Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts”

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    1
    happywhennothungry — January 12, 2011 @ 9:14 am

    These roasted veggies look delicious and so healthy too!

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    2
    Kori — January 12, 2011 @ 9:21 am

    I LOVE roasted vegetables, and totally agree that Brussels sprouts are so much better when prepared this way! I found a recipe last fall for maple roasted veggies, and it became one of our favorite side dishes… almost like candy for a veggie lover like me! It’s on my blog if you’re interested in another variation. Have a great day!

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    3
    Monet — January 12, 2011 @ 10:59 am

    Roasted vegetables are so delicious! My mom loves turnips and I don’t make them nearly enough. I love all the herbs that you put on this. This would be so good with roasted chicken or salmon! Thank you for sharing. Your sweetness on my blog means so much.

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    4
    Sara — January 12, 2011 @ 12:13 pm

    This is right up my alley! Roasted parsnips are so delicious. Mmmm

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    5
    lisaiscooking — January 12, 2011 @ 12:59 pm

    I love roasted vegetables especially brussels sprouts! This sounds like a delicious mix.

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    6
    blackbookkitchendiaries — January 12, 2011 @ 2:19 pm

    this is such a yummy looking dish… my family is going to love this. thank you for sharing it.

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    7
    Mary — January 12, 2011 @ 4:01 pm

    This is a gorgeous side . Actually, I probably should say that your pictures of this side are gorgeous. This is a lovely recipe that will be put to good use by those of us who love roasted vegetables. I hope you are having a great day. Blessings…Mary

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    amyjmcintosh — January 12, 2011 @ 5:26 pm

    I don’t like brussel sprouts, but I think you’ve just converted me!

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    Megan Chromik — January 12, 2011 @ 7:39 pm

    I love brussels sprouts. This recipe sounds like such a good way to prepare them with all those herbs.

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    10
    Kristi Rimkus — January 12, 2011 @ 10:20 pm

    I’m a big fan of roasted veggies. The flavor is so intense, without a lot of added salt and fat. This dish looks delightful!

    Kristi

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