Thanksgiving Roasted Carrots, Potatoes, Brussels Sprouts and Parsnips Recipe

Name: Thanksgiving Roasted Carrots, Potatoes, Brussels Sprouts and Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 large carrots about 3/4 pound, or 2 large ones, cut into 1 1/2-inch thick circles; 123 cups brussels sprouts about 1/2 pound, halved; 4 cups potatoes red bliss, 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 1/4 cups sweet potatoes, or yams about 1 pound, cut into 1 1/2-inch thick slices; 1 tablespoon oregano dried; 1 tablespoon rosemary leaves dried; 118 teaspoons thyme dried; 118 teaspoon basil dried; 1/4 teaspoon sea salt; 1 1/2 tablespoons black pepper freshly ground, or as needed

Servings: persons

1/4 cup olive oil
2 large carrots about 3/4 pound, or 2 large ones, cut into 1 1/2-inch thick circles
123 cups brussels sprouts about 1/2 pound, halved
4 cups potatoes red bliss, 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 1/4 cups sweet potatoes, or yams about 1 pound, cut into 1 1/2-inch thick slices
1 tablespoon oregano dried
1 tablespoon rosemary leaves dried
118 teaspoons thyme dried
118 teaspoon basil dried
1/4 teaspoon sea salt
1 1/2 tablespoons black pepper freshly ground, or as needed

1
Preheat oven to 400F (200C).
2
Coat an 11 by 17-inch baking sheet pan with cooking spray or grease with olive oil.
3
Arrange vegetables in baking sheet and add the dried herbs, salt and pepper.
4
Toss well, until evenly coat all the vegetables with the seasonings and oil.
5
Drizzle more oil if the vegetables are still dry.
6
Spread the vegetables evenly on a large baking sheet.
7
Set on middle rack in oven and bake for 38 to 40 minutes.
8
Cool a few minutes and serve warm.

600

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 2 large carrots about 3/4 pound, or 2 large ones, cut into 1 1/2-inch thick circles, 123 cups brussels sprouts about 1/2 pound, halved, 4 cups potatoes red bliss, about 1 pound, cut into 1 1/2-inch thick slices, and more.

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

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

Thanksgiving Roasted Carrots, Potatoes, Brussels Sprouts and Parsnips

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