Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 6 servings
LEVEL: Easy

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
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Directions

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.

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4

Newest Ratings and Reviews

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  • on November 28, 2012

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    Too many spices, a little overwhelming

    people found this review Helpful.
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  • on November 25, 2012

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    I made this for Thanksgiving and my family loved it. I will definitely make this again.

    people found this review Helpful.
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  • on December 25, 2011

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    This is a recipe which my family loves and never leaves any leftovers when I make it.

    people found this review Helpful.
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