Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts | Food Network UK

By SpartyGreenMom

Ingredients

• 1 tsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp dried basil
• 1/4 tsp sea salt
• 2 tbsps freshly ground black pepper
• 1 tbsp dried oregano
• 1 lb sweet potatoes, cut into thick slices
• 3 medium carrots, cut into thick circles
• 1 1/2 cups Brussels sprouts, halved
• 1 lb red bliss potatoes, cut into chunks
• 3 medium parsnip, cut into thick slices
• 1/4 cup extra-virgin olive oil

Details

Servings 1
Adapted from foodnetwork.co.uk

Preparation

Step 1

1) Preheat oven to 400.

2) Grease a baking pan with extra-virgin olive oil. Place vegetables in baking tin 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.

3) Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.