Roasted Potatoes, Carrots, Parsnips & Sprouts

By cook_kjacook_kja

Ingredients

• 1/3 C EVOO
• 3 medium carrots (about 3/4 lb), cut into 1 1/2" circles
• 1 1/2 C Brussel sprouts (about 1/2 lb), halved
• 4 C red bliss potatoes (about 1 lb), cut into 1 1/2" slices
• 3 medium parsnips (about 1 lb), cut into 1 1/2" slices
• 1 C sweet potatoes (abount 1 lb), cut into 1 1/2" slices
• 1 Tbsp dried oregano
• 1 Tbsp dried rosemary
• 1 Tsp dried thyme
• 1 Tsp dried basil
• 1/4 Tsp sea salt
• 2 Tbsp freshly ground pepper

Preparation

Step 1

Preheat oven to 400o.

Grease an 11" x 17" baking sheet with 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 35-40 minutes.