Name: Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Cuisine: italian
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; 1 teaspoon freshly ground black pepper

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

olive oil

carrots

Brussels sprouts (about 1/2 pound), halved

potatoes

parsnips (about1 pound),

oregano

rosemary

thyme

basil

sea salt

teaspoon freshly black pepper

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. 

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

I find it interesting that I've seen comments about recipes being too spicy on a few recipes now. Sabotage?  Why?  Use your common sense when looking at recipe ingredients. If it seems like too much, add a little. Need more?  Add later. Seasonings can be adjusted for your family in most cases. 

This recipe is AMAZING! I introduced this side to Thanksgiving dinner 4 years ago and it's been a hit ever since! EASILY serves 6 if there are other sides. I usually double the recipe to have some to send home with guests. Sometimes I even buy too many vegetables, prep all, bake half and then save the other half in the freezer for another dinner!

Accompanied my Mom’s meatloaf recipe and the family went wild over dinner! Never have I ever received so many compliments  Two thumbs up!! <div>Just a little tweaking to the seasonings ( I blended the dry herbs with brown sugar)</div>

What a shame that The Food Network cares so little about it's fan base that it doesn't fix this recipe!   Insult to injury is that they sent out an e-mail to use this for Thanksgiving!

Didnt have brussel sprouts so I substitutes same slices of onion. So good... my husband said he liked the vegetables even more than the roast pork I made with it (the guy who barely ate any vegetables when we met!)

I made this recipe as part of Christmas dinner last night.  It was a hit!  It is a wonderful mix of vegetables and the flavor the herbs bring is fantastic!  Thanks, Giada!!!

Critter<div>I have taken this recipe to many get togethers and it is always a big hit! I double the spices and add garlic powder.  I always get requests to bring it again! Most recipes need a little “tweeking” to each families taste! Also added a bit more olive oil </div>

Can I make this the night before Thanksgiving? 

Great recipe.<div>I find you add or decrease seasoning according to your taste.</div>

Made this for Thanksgiving w/ my in-laws and there was hardly any left!  After reading the reviews on this, I made some changes of my own.  The measurements on the spices are completely off, ESPECIALLY w/ the pepper.  Here's what I did: 1 tsp. of oregano, rosemary, sea salt, thyme, pepper &amp; basil.  I ended up not using all of the spice mixture, but about 2/3 of it.  I coated the pan w/ foil and greased it w/ the EVOO and put the carrots &amp; parsnips in 1st and covered them w/ foil.  I roasted them for 15 mins. and it helped soften them.  I removed the foil, then I added the other veggies and that's when I added the oil and spices.  I only roasted it for 35 mins., stirred at the 1/2 way mark and it came out PERFECT!

https://www.foodnetwork.com/videos/roasted-vegetables-0133065

Try Giada De Laurentiis's roasted vegetables, which are flavored with dried herbs, from Food Network.

roasted potatoes, carrots, parsnips and brussels sprouts

Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 1 hours

Servings: 6

Cost: $4.89 /serving

Author : Giada De Laurentiis

Ingredients

Instructions

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