Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Name: Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps freshly ground black pepper; 227 grams 1/2 cups Brussels sprouts (about , halved; 340 grams medium carrots (about , cut into 1 1/2-inch thick circles; 1 teaspoon dried basil; 1 Tbsp dried rosemary; 1 teaspoon dried thyme; 118 milliliters extra-virgin olive oil; 1 Tbsp dried oregano; 454 grams medium parsnips (about , cut into 1 1/2-inch thick slices; 454 grams cups red bliss potatoes (about , cut into 1 1/2-inch thick slices; 59 milliliters sea salt; 454 grams cup sweet potatoes (about , cut into 1 1/2-inch thick slices

You can never have too many side dish recipes, so give Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts a try. This recipe makes 6 servings with 373 calories, 6g of protein, and 19g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, oregano, bliss potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a gluten free, whole 30, and vegan diet.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Brussels Sprouts