Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Recipe | Food Network UK
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Cooking tools:
- Oven
- Baking pan
- Baking sheet
Ingredients
- 80ml extra-virgin olive oil
- 3 medium carrots (about 340g), cut into 3.5cm thick circles
- 250g cups Brussels sprouts, halved
- 150g red bliss potatoes, cut into 3.5cm thick slices
- 3 medium parsnips (about 150g), cut into 3.5cm thick slices
- 1 cup sweet potatoes (about 150g), cut into 3.5cm 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
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