Roasted Potatoes Carrots And Brussels Sprouts |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My boyfriends favorite side dish. The smell that it creates is enough to make your mouth water. Ingredients:
1/3 cup extra-virgin olive oil |
3 medium carrots, cut into 1 1/2-inch thick circles |
2 cups brussels sprouts, halved |
4 cups red potatoes, cut into 1 1/2-inch thick slices |
1 cup sweet potatoes, cut into 1 1/2-inch thick slices |
1 tablespoon dried oregano |
1 tablespoon dried rosemary |
1 teaspoon dried thyme |
1 teaspoon dried basil |
1/4 teaspoon salt |
2 tablespoons freshly ground black pepper |
Directions:
1. Preheat oven to 400 degrees F.
2. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil.
3. Toss the vegetables, dried herbs, salt, and pepper, together in a large bowl.
4. Toss well, evenly coating all the vegetables with the seasonings and oil.
5. Add more oil if the vegetables seem dry.
6. Spread the vegetables evenly on the baking sheet.
7. Place on middle rack in oven and bake for 35 to 40 minutes.
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