Roasted Potatoes, Carrots, Parsnips And Brussel Sprouts

By á-170456

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 medium carrots - (abt 3/4 lb) cut 1 1/2"-thk
• circles
• 1 1/2 cups Brussels sprouts - (abt 1/2 lb) halved
• 4 cups red bliss potatoes - (abt 1 lb) cut 1 1/2"-thk
• slices
• 3 medium parsnips - (abt 1 lb) cut 1 1/2"-thk
• slices
• 1 cup sweet potatoes (abt 1 lb) cut 1 1/2"-thk
• 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

Preparation

Step 1

Preheat oven to 400 degrees.

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.

This recipe yields 6 servings.