Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Ingredients

  • 3 medium carrots (about ¾ pound), cut into 1 ½-inch thick circles
  • 1 ½ cups Brussels sprouts (about ½ pound), halved
  • 4 cups red bliss potatoes (about 1 pound), cut into 1 ½-inch thick slices
  • 3 medium parsnips (about1 pound), cut into 1 ½-inch thick slices
  • 1 cup sweet potatoes (about 1 pound), cut into 1 ½-inch thick slices
  • ½ cup extra-virgin olive oil
  • 1 tablespoon dried oregano
  • + 5 more ingredients
    • 1 tablespoon dried rosemary
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • ¼ cup sea salt
    • 2 tablespoons freshly ground black pepper

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.

View full recipe at SpringPad

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