Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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See original recipe at: foodnetwork.com

kept byteezzzie
recipe byFood Network (on a budget)

Notes:

Recipe courtesy of Giada De Laurentiis

Categories:
- Potato / Rice / Bread
- Salad / Vegetable

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Ingredients:

Total Time: 1 hr
Prep: 20 min
Cook: 40 min
Yield:6 servings
Level:Easy

1/3 cup extra-virgin olive oil
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 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper