Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

When I found this recipe in one of my recipe books that mom gave to me, I never hesitate to try it, besides it so easy to make, and likes the vegetables choices for this recipe. So, I give it a shot! In all fairness this food is taste so good. The sweet potato and parsnips are a good combination. Love the sweetness of them.

You will need: 1/3 cup of evoo, 3 medium carrots, cut into 1 1/2-inch thick circles, 1 1/2 brussels sprouts (halved), 4 cups red bliss potatoes, cut into 1 1/2 thick slices, 3 medium parsnips, cut into 1 1/2-inch thick slices, 1 cup sweet potatoes, cut into 1 1/2-inch thick slices, 1 tablespoon of dried oregano, dried rosemary, dried thyme, dried basil, 1/4 teaspoon sea salt, 2 tablespoons freshly ground black pepper.

Directions: Preheat oven to 400 degrees F. 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 35-40 minutes.

 

enjoy!