Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 servings
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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

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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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