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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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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.

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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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  • 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

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  • 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

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Source: adapted from Food Network

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