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 black pepper; 355 milliliters brussels sprouts, halved; 3 mediums carrots, 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; 3 mediums parsnips, cut into 1-1/2-inch thick slices; 946 milliliters red bliss potatoes, cut into 1-1/2-inch thick slices; 0 teaspoons sea salt; 237 milliliters sweet potato, 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 serves 6. Watching your figure? This gluten free, whole 30, and vegan recipe has 296 calories, 6g of protein, and 13g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up sweet potato, extra virgin olive oil, parsnips, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.