Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

2013-04-20
  • Yield : 6 servings
  • Prep Time : 20m
  • Cook Time : 40m
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Nutritional Info

This information is per serving.

  • Calories

    269 calorie
  • Fat

    13 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    0 milligrams
  • Sodium

    150 milligrams
  • Carbohydrate

    37 grams
  • Fiber

    8 grams
  • Protein

    4 grams
  • Sugar

    7 grams

Ingredients

  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
  • 4 cups red bliss potatoes (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 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 cup sea salt
  • 2 tablespoons freshly ground black pepper

Method

Step 1

Preheat oven to 400 degrees F.

Step 2

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.

Step 3

Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.

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