Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Submitted by Irmgard

"Courtesy of Giada De Laurentiis."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6

ingredients

• 1⁄3 cup extra virgin olive oil
• 3 medium carrots, cut into 1-1/2-inch thick circles
• 1 1⁄2 cups Brussels sprouts, halved
• 4 cups Red Bliss potatoes, cut into 1-1/2-inch thick slices
• 3 medium parsnips, cut into 1-1/2-inch thick slices
• 1 cup sweet potato, 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
• 2 tablespoons black pepper

directions

1. Preheat the oven to 400 degrees F.
2. Grease an 11" x 7" baking sheet with extra virgin olive oil.
3. Place the vegetables in the baking sheet and add the dried herbs, salt and pepper.
4. Toss well, evenly coating all the vegetables with the seasonings and oil.
5. Add more oil if the vegetables seem dry.
6. Spread the vegetables evenly on a large baking sheet.
7. Place on the middle rack in the oven and bake for 35 to 40 minutes.

Reviews

[rosslare]

Nice mix of veggies and plenty black pepper and herbs! I cut the veggies only in 1" dice, maximum, takes forever to cook if larger.

 

[Katanashrp]

Simple yet delicious. I love the types of side dishes that you throw in the oven and forget about while you prepare the rest of the meal. Thank you.

 

[Studentchef]

A nice blend of vegetables and herbs. I really enjoyed it. Will be making this again.