Roasted Potatoes Carrots Parsnips And Brussels Sprouts Recipes

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Make and share this Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe from Food.com.

Provided by Irmgard

Categories Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup extra virgin olive oil
3 medium carrots, cut into 1-1/2-inch thick circles
1 1/2 cups Brussels sprouts, halved
4 cups Red Bliss potatoes, cut into 1-1/2-inch thick slices
3 medium parsnips, cut into 1-1/2-inch thick slices
1 cup sweet potato, cut into 1-1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons black pepper

Steps:

Preheat the oven to 400 degrees F.
Grease an 11" x 7" baking sheet with extra virgin olive oil.
Place the vegetables in the 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 the middle rack in the oven and bake for 35 to 40 minutes.

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

Ingredients

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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