Oven Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Source

Author: Bob and Robin Young

Source: Adapted From Giada De Laurentis

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

This is a great way to serve vegetables.

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 400°F

Ingredients

1/3

c

Extra Virgin Olive Oil

3

med

Carrots, cut into 1½" rounds

1½

c

Brussels Sprouts, cut in half

2

c

Petite Mixed Fingerling Potatoes, cut into 1½ inch thick slices lengthwise

3

med

Parsnips, cut into 1½ inch long slices

1

med

Sweet Potatoes, cut into 1½ inch long slices

1

T

Oregano, dried

2

t

Rosemary, dried

1

t

Thyme, dried

1

t

Basil, dried

¼

t

Sea Salt

1

T

Black Pepper, fresh ground

1

Preheat oven to 400 ºF

2

Thoroughly blend the herbs and salt and pepper together. Add the olive oil and mix. Let sit for 15 minutes.

3

Place vegetables in baking sheet and add the herb/olive oil mixture. 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 the baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, checking and turning if necessary at 20 minutes.

5

Serve with Veal Osso Buco.

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Inactive Time: 15 minutes

Total Time: 1 hour and 15 minutes