Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

FREE RECIPE PREVIEW

Ingredients — preview

• 1/3 cup extra-virgin olive oil
• 3 medium carrot cut into 1/2-inch thick circles
• 1 1/2 cups Brussels sprouts halved or quarted if large
• 4 cups red potatoes cut into 1/2-inch thick slices
• 3 medium parsnips cut into 1/2-inch thick slices
• 1 cup sweet potatoes cut into 1/2-inch thick slices

Preparation — preview

1. Preheat oven to 400 degrees F.
2. Place vegetables in bowl and add some oil to coat the vegetables. season well with salt and pepper and toss.