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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts 1/3 cup extra-virgin olive oil3 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... giadzy.com

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

20170216_193054_10358_969218.jpeg20170216_193057_10358_969219.jpeg20170216_193059_10358_969220.jpeg Serves 6

Originally seen on Everyday Italian. Episode: All Day Sunday.

Preheat oven to 400 degrees F.

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.

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Photo of lizzynewm

Recipe by Giada De Laurentiis

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Serves: 
6
Cooking Level: 
Prep Time
20 minutes
Cook Time
40 minutes
Inactive Time
Total Time
1 hour

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:

  • Originally seen on Everyday Italian. Episode: All Day Sunday.
  • Preheat oven to 400 degrees F.
  • 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.
  • Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Photo Credit: Elizabeth Newman

20170216_193054_10358_969218.jpeg20170216_193057_10358_969219.jpeg20170216_193059_10358_969220.jpeg
20170216_193054_10358_969218.jpeg
20170216_193057_10358_969219.jpeg
20170216_193059_10358_969220.jpeg

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Serves: 
6
Cooking Level: 
Prep Time
20 minutes
Cook Time
40 minutes
Inactive Time
Total Time
1 hour

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:

  • Originally seen on Everyday Italian. Episode: All Day Sunday.
  • Preheat oven to 400 degrees F.
  • 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.
  • Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Nut Free
Dairy Free
Vegetarian
Vegan

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