Recipe courtesy of Giada De Laurentiis
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Total:
1 hr
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 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
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 cup sea salt
  • 2 tablespoons freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.

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

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