Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Here’s another recipe for the holidays! Hope y’all like it!

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Ingredients:

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
1/2 cup extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 cup sea salt
2 tablespoons freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips, and sweet potatoes. Toss well with olive oil, herbs, salt, and pepper.

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

5 Likes

Potatoes, carrots, and parsnips- okay! :ok_hand: Brussel sprouts do not have a place in my shopping cart :no_good_woman: :joy:

There’s something extra tasty about taking the time to oven roast root veggies- always so yummy! Thanks for sharing, @Kasie! Now I’m hungry :laughing:

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Brussel Sprouts are good for you! They put hair on your chest!

Seriously though, I bet you could use cauliflower or broccoli in there in the place of them. And you’re welcome, I enjoy sharing these.

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Hahaha all the more reason not to eat them! :rofl:

But you’re right- those are good substitutions! Thanks, Kasie! :grin::+1:

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What? I thought everybody wanted hair on their chest when they grew up! LOL.

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Oh, is that so!?! I’m out of the loop it seems- need to catch up on the latest fashions! :rofl:

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