Roasted Potatoes, Carrots, Parsnips and Brussel Sprouts by Giada De Laurentiis
By Onolicious
Rate this recipe
4.5/5
(46 Votes)
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 (about1 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
- 1/4 teaspoon sea salt
- 2 tablespoons freshly ground black pepper
Details
Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from foodnetwork.com
Preparation
Step 1
Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
You'll also love
- Banana Oat Breakfast Cookies 4.5/5 (46 Votes)
- Honey Garlic Crockpot Meatballs 4.1/5 (83 Votes)
- Sweet & Sour Cucumber Salad 4.5/5 (44 Votes)
- Healthy Potato Gratin with Herbs 4.4/5 (49 Votes)
- Butternut Squash, Sweet Potato,... 5/5 (4 Votes)
- Unbelievable Carrot Cake 4.4/5 (46 Votes)
- Roasted Brussel Sprouts 4.5/5 (41 Votes)
- Shaved Brussels Sprouts Salad with... 4.4/5 (48 Votes)
Review this recipe