How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts?

You need 12 ingredients. The key ingredients include: 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, and more.

Is Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts suitable as general?

Yes, Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Potatoes, Carrots, Parsnips and Brussels Sp

Name: Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe the whole family will love. Made with extra-virgin olive oil, carrots,…

This Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts relies on simple, everyday ingredients such as extra-virgin olive oil, dried oregano, dried rosemary and dried thyme. It comes together quickly and makes 4 servings, at about 457 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions