Roasted Potatoes, Carrots, Parsnips and Brussel sprouts I The Olve

Roasted Potatoes, Carrots, Parsnips and Brussel Sprouts

We stumbled upon this amazing side dish from Food Network courtesy of Giada De Laurentiis. It's a medley of root veggies, potatoes and sprouts that will be at home beside any warm, comforting main that you serve.

All images © Food Network

What you will need:

⅓ cup extra-virgin olive oil
3 medium carrots (about 3/4 lb), cut into 1 1/2-inch thick circles
1 ½ cups Brussels Sprouts (about 1/2 lb), halved
4 cups red bliss potatoes (about 1 lb), cut into 1 1/2-inch thick slices
3 medium parsnips (about 1 lb), cut into 1 1/2-inch thick slices
1 cup sweet potatoes, (about 1 pound) , cut into 1 1/2-inch thick slices
1 Tbsp dried oregano
1 Tbsp dried rosemary
1 tsp dried thyme
1 tsp dried basil

Instructions:

Preheat oven to 400ºF.

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.

Roasted Potatoes, Carrots, Parsnips and Brussel Sprouts

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