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

No ratings yet

Review Recipe

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

Follow Sweet Pea's Kitchen

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email(Required)

Phone

This field is for validation purposes and should be left unchanged.

Δ

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Instructions

• Preheat oven to 400 degrees F. Lightly coat a 11×17 inch baking sheet with olive oil.
• 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
• Place in preheated oven and bake for 35 to 40 minutes.

Author: Laura