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: 1 teaspoon 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; 79 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; 0 teaspoons sea salt; 454 grams cup sweet potatoes (about , cut into 1 1/2-inch thick slices

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts requires approximately 1 hour from start to finish. This side dish has 316 calories, 6g of protein, and 13g of fat per serving. This recipe serves 6. A mixture of parsnips, bliss potatoes, oregano, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, whole 30, and vegan diet.