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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Servings

6

Prep Time

20 minutes

Cook Time

40 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 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 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Originally seen on Everyday Italian. Episode: All Day Sunday.
  2. Preheat oven to 400 degrees F.
  3. 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.
  4. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
40 grams
Protein
4 grams
Fat
13 grams
Saturated Fat
2 grams
Sodium
131 milligrams
Fiber
8 grams
Sugar
7 grams
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dairy free
gluten free
nut free
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vegetarian

1 comment

  • Author's avatar image
    Sharon Dowdell

    made it it was deslicious. Just made too much need to know what to do with the leftovers.

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