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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Category: Vegetables
Serves: 6
Rating:
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Ingredients:
1/3 c. olive oil 3 medium carrots (3/4 lbs.) cut into 1-1/2” circles 1-1/2 c. Brussels sprouts, cut in half 4 c. red bliss potatoes (1 lb.) cut into 1-1/2” slices 3 medium parsnips (1 lb.) cut into 1-1/2” slices 1 c. sweet potatoes (1 lb.) cut into 1-1/2” slices 1 T. dried oregano 1 T. dried rosemary 1 t. dried thyme 1 t. dried basil 1/4 t. salt 2 T. freshly ground black pepper
Directions:
Preheat the oven to 400°F. Grease an 11” x 17” baking sheet with olive oil. Place vegetables on baking sheet and season with the herbs, salt and pepper. Toss well. Add more oil if the vegetables seem dry. Place on the middle rack of the oven and bake 35 to 40 minutes.