Herb Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Published on
September 22, 2023
Intro
This recipe wins the blue ribbon for make-ahead dishes. The vegetables provide a mélange of textures and colors. The final product has both herbaceous and sweet flavors, perfection.
Prep Time:
10 Minutes
Cook Time:
1 Hour
Servings:
8
Difficulty Level:
Easy
Ingredients
1 tablespoon Mediterranean Oregano
1 tablespoon Rosemary
1 teaspoon Thyme
1 teaspoon Basil
1/2 cup extra virgin olive oil
3 medium carrots, cut into 1 1/2 inch pieces
1 1/2 cups brussels sprouts, trimmed and halved
1 pound baby red bliss potatoes, halved
1 pound parsnips, cut into 1 1/2 inch pieces
1 pound sweet potatoes, cut into 1 1/2 inch pieces
1/2 teaspoon salt
1 teaspoon black pepper
Directions
1. Preheat oven to 400ºF.
2. In a large bowl add all the ingredients and toss to coat. Spread mixture out between two rimmed baking sheets. Cover with foil.
3. Bake for 30 minutes. Remove the foil and cook for another 30 minutes or until vegetables are tender and browned. Serve warm.
Substitutions
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