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 Sprouts Recipe

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

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Eats Now Editorial Team · 457 kcal · General

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts – a delicious recipe with extra-virgin olive oil, carrots, Brussels, red bliss potatoes, parsnips, sweet potatoes. Easy to follow and perfect for any occasion.

Serves 4 General

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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