Herb Roasted Root Vegetables

By norsegal8

Ingredients

• 4 medium carrots, peeled and cut crosswise into 1 1/2-inch thick slices
• 4 medium parsnips, peeled and cut crosswise into 1 1/2-inch thick slices
• 8 ounces brussel sprouts, halved
• 1 large sweet potato, peeled and cut crosswise into 1 1/2-inch thick slices
• 1/3 cup olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 teaspoons kosher salt, plus more to taste
• 2 teaspoon ground black pepper, plus more to taste

Details

Servings 6

Preparation

Step 1

POSITION THE RACK in the center of the oven and preheat the oven to 400 degrees. In a large bowl, toss the carrots, parsnips, brussel sprouts, sweet potato, oil and herbs with 2 teaspoons each of kosher salt and pepper to coat. Arrange the vegetables evenly on a large, heavy baking sheet. Roast the vegetables until tender and golden, stirring occasionally, about 35 minutes. Season with more salt and pepper to taste. Transfer the vegetables to a platter and serve.