Roasted Potatoes, Carrots, Parsnips and Brussels SproutsSubmitted by whymus
Makes 6 servings
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Prep time: 1 hour 20 min
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Ingredients
| 2 |
tablespoons extra virgin olive oil |
| 3 |
medium carrots, cut into 1-1/2-inch thick circles |
| 1 1/2 |
cups Brussels sprouts, halved |
| 4 |
cups potatoes, Red Bliss, cut into 1-1/2-inch thick slices |
| 1 1/2 |
cups parsnips, (about 3 medium) cut into 1-1/2-inch thick slices |
| 1 |
cup sweet potatoes, 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 salt, (sea salt) |
| 2 |
tablespoons black pepper |
Directions
- 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.
Categories
Side Dish
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Serving Size 219.2g |
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Amount Per Serving |
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Total Carbohydrates 35.8g 12%
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| Vitamin A 79% |
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Vitamin C 85% |
| Calcium 8% |
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Iron 14% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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