Herb Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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herb roasted potatoes carrots parsnip brussel sprouts victoria gourmet recipe

This recipe wins the  blue ribbon for make-ahead dishes. The vegetables provide a mélange of textures and colors, and out of this world flavors offering both herbaceousness and sweetness from their caramelization.

 

 

Ingredients

1 tablespoon Rosemary
1 teaspoon Thyme
1 teaspoon Basil
1/2 cup extra virgin olive oil
3 medium carrots, cut into 1 1/2 inch pieces
1 1/2 cups brussels sprouts, trimmed and halved
1 pound baby red bliss potatoes, halved
1 pound parsnips, cut into 1 1/2 inch pieces
1 pound sweet potatoes, cut into 1 1/2 inch pieces
1/2 teaspoon kosher salt
1 teaspoon black pepper

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
20 minutes
Cook Time: 
40 minutes
Total Time: 
1 hour
Serving size: 
8

Directions

1. Preheat oven to 400ºF.
2. In a large bowl add all the ingredients and toss to coat. Spread mixture out between two rimmed baking sheets.
3. Bake for 35 to 40 minutes. Serve warm.

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Recipe Tip:
Add more olive oil if the vegetables seem dry.
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thyme dried herb victoria taylor
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