ROASTED POTATOES CARROTS PARSNIPS AND BRUSSELS SPROUTS



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 400 degrees F.
  • 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.
  • 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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