Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Ingredients

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

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