Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Total:

1 hr

Prep:

20 min

Cook:

40 min

Yield:

6 servings

Level:

Easy

Ingredients

• 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles

• 1 1/2 cups Brussels sprouts (about 1/2 pound), halved

• 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices

• 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices

• 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

• 1/2 cup extra-virgin olive oil

• 1 tablespoon dried oregano

• 1 tablespoon dried rosemary

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 1/4 cup sea salt

• 2 tablespoons freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F.

2. 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.

3. Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.

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original post

#recipe #thanksgiving