Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

foodnetwork.com

Cathy G

Giada

⅓ cup extra-virgin olive oil

3 medium carrots (about ¾ pound), cut into 1 ½-inch thick circles

1 ½ cups Brussels sprouts (about ½ pound), halved

4 cups red bliss potatoes (about 1 pound), cut into 1 ½-inch thick slices

3 medium parsnips (about1 pound), cut into 1 ½-inch thick slices

1 cup sweet potatoes (about 1 pound), cut into 1 ½-inch thick slices

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

¼ teaspoon sea salt

1 teaspoon freshly ground black pepper

Directions at foodnetwork.com

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