Roasted Winter Vegetables Recipe | Food Network UK

Ingredients

• 85ml extra-virgin olive oil
• 3 medium carrots, cut into 4cm thick circles
• 250g Brussels sprouts, halved
• 500g baby red potatoes, cut into 4cm thick slices
• 500g parsnips, cut into 4cm thick slices
• 500g sweet potatoes, cut into 4cm thick slices
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/4 tsp sea salt
• 2 tbsps freshly ground black pepper