Prep Time
20 min
Cook Time
40 min
Yields
6 servings
A medley of root veggies, potatoes and sprouts that will be at home beside any warm, comforting main.
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ingredients
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
¼
tsp sea salt
2
tbsp freshly ground black pepper
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directions
Step 1
Preheat oven to 400ºF.
Step 2
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
Step 3
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.