Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
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| Yield |
| 4servings |
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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
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Ingredients
- 1/3cup extra-virgin olive oil
- 3medium carrotscut into 1/2-inch thick circles
- 1 1/2cups Brussels sproutshalved or quarted if large
- 4cups red potatoescut into 1/2-inch thick slices
- 3medium parsnipscut into 1/2-inch thick slices
- 1cup sweet potatoescut into 1/2-inch thick slices
- 1tablespoon fresh oregano
- 1tablespoon fresh rosemary
- 1teaspoon fresh thyme
- 1teaspoon fresh basil
- 1tablespoon coarse salt
- 2teaspoons black pepper
Yield:
Instructions
- Preheat oven to 400 degrees F.
- Place vegetables in bowl and add some oil to coat the vegetables. season well with salt and pepper and toss.
- Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake at 375 degrees until done, about 30 minutes
- Toss vegetables with fresh herbs and serve.
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