Go Back
Print
Recipe Image
Smaller
Normal
Larger
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
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
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