Roasted Potatoes, Carrots, Parsnips, and Brussels Sprouts
Sometimes, it is just too difficult to come up with a recipe for just one vegetable, so why not combine a bunch of them? This recipe is fast, easy, colorful and great if you have a bunch of veggies “going” at one time. It’s one of Giada DeLaurentis’ recipes from the Food Network. Serves 6.
⅓ cup Extra-Virgin Olive Oil
3 medium carrots (about ¾ lb.), cut into 1½ inch thick circles
1½ cups Brussels Sprouts (about ½ lb.), halved
4 cups red bliss potatoes (about 1 lb.), cut into 1½ inch thick slices
3 medium parsnips (about 1 lb.), cut into 1½ inch thick slices
1 cup sweet potatoes (about 1 lb.), cut into 1½ inch thick slices
1 Tablespoon dried oregano
1 Tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
¼ teaspoon sea or kosher salt
2 Tablespoons freshly ground black pepper
- Preheat oven to 400° F.
- Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in a bowl with 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.
- Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.