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Categories:
olive oil carrots Brussels sprouts potatoes red bliss sweet potatoes oregano rosemary thyme basil salt black pepper
Viewed: 57 - Published at: 5 years agoIngredients
- 1/4 cup olive oil
- 2 large carrots about 3/4 pound, or 2 large ones, cut into 1 1/2-inch thick circles
- 123 cups brussels sprouts about 1/2 pound, halved
- 4 cups potatoes red bliss, 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 1/4 cups sweet potatoes, or yams about 1 pound, cut into 1 1/2-inch thick slices
- 1 tablespoon oregano dried
- 1 tablespoon rosemary leaves dried
- 118 teaspoons thyme dried
- 118 teaspoon basil dried
- 1/4 teaspoon sea salt
- 1 1/2 tablespoons black pepper freshly ground, or as needed
Method
- Preheat oven to 400F (200C).
- Coat an 11 by 17-inch baking sheet pan with cooking spray or grease with olive oil.
- Arrange vegetables in baking sheet and add the dried herbs, salt and pepper.
- Toss well, until evenly coat all the vegetables with the seasonings and oil.
- Drizzle more oil if the vegetables are still dry.
- Spread the vegetables evenly on a large baking sheet.
- Set on middle rack in oven and bake for 38 to 40 minutes.
- Cool a few minutes and serve warm.
