Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts


Can’t decide what vegetable you want to cook for Thanksgiving dinner? Why not try this medley for a full variety of flavors? It is well seasoned and includes ALL the Thanksgiving favorites!!


Makes: 6 servings


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 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 flipping halfway through the baking process.Serve hot on Thanksgiving Day!


Recipe and Photo courtesy of: Giada De Laurentiis

17 views0 comments

Recent Posts

See All