Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Name: Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Ingredients: 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; 2 tablespoons freshly ground black pepper

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts was pinched from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-potatoes-carrots-parsnips-and-brussels-sprouts-recipe2/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1/3 cup extra-virgin olive oil

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3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles

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1 1/2 cups Brussels sprouts (about 1/2 pound), halved

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4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices

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3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices

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1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

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1 tablespoon dried oregano

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1 tablespoon dried rosemary

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1 teaspoon dried thyme

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1 teaspoon dried basil

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1/4 teaspoon sea salt

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2 tablespoons freshly ground black pepper

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