Roasted Potatoes, Carrots, Parsnips And Brussels Sprouts
From DetroitTokyo 13 years ago
- 20min prep 40min coo to make
- Serves 6
This is another recipe I got from FoodNetwork.com by Giada De Laurentiis and made it for Thanksgiving last year. It was wonderful! Photo is from the website and not my original.
Ingredients
- 1/3 cup extra-virgin olive oil shopping list
- 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles shopping list
- 1 1/2 cups Brussels sprouts (about 1/2 pound), halved shopping list
- 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices shopping list
- 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices shopping list
- 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices shopping list
- 1 tablespoon dried oregano shopping list
- 1 tablespoon dried rosemary shopping list
- 1 teaspoon dried thyme shopping list
- 1 teaspoon dried basil shopping list
- 1/4 teaspoon sea salt shopping list
- 2 tablespoons freshly ground black pepper shopping list
How to make it
- Preheat oven to 400 degrees F.
- Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add 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.
- *From my experience with this recipe, I'd start everything but the Brussels for about 15-20 minutes and then mix them in as they seem to cook faster than the root veggies.
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