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.

Ingredients:
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

Procedure:

1. Preheat oven to 400° F.
2. 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.
3. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.