Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Recipe : Giada De Laurentiis : Recipes : Food Network

Ingredients

  • 2 tablespoons freshly ground black pepper
  • ¼ teaspoon sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried oregano
  • 1 cup sweet potatoes (about 1 pound), cut into 1 ½-inch thick slices
  • + 5 more ingredients
    • 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
    • 1/3 cup extra-virgin olive oil

Preheat oven to 400 degrees F. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry ...

View full recipe at SpringPad

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