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.

Cast iron pan with roasted root vegetables.

Prep Time:

10 Minutes

Cook Time:

1 Hour

Servings:

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

Recipe Tip:

Add more olive oil if the vegetables seem dry.

Featured In This Recipe

SHOP NOW

Similar Recipes To:

Herb Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Triple Threat Sweet Potatoes Fries

Smoky Butternut Squash with Apples

Curry Roasted Hasselback Butternut Squash

BROWSE RECIPES

BY
PRODUCT