Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Courtesy of Giada De Laurentiis. Ingredients:
1/3 cup extra virgin olive oil |
3 medium carrots, cut into 1-1/2-inch thick circles |
1 1/2 cups brussels sprouts, halved |
4 cups red bliss potatoes, cut into 1-1/2-inch thick slices |
3 medium parsnips, cut into 1-1/2-inch thick slices |
1 cup sweet potato, 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 sea salt |
2 tablespoons black pepper |
Directions:
1. Preheat the oven to 400 degrees F.
2. Grease an 11 x 7 baking sheet with extra virgin olive oil.
3. Place the vegetables in the baking sheet and add the dried herbs, salt and pepper.
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 a large baking sheet.
7. Place on the middle rack in the oven and bake for 35 to 40 minutes.
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