5 Dishes To Master In Preparation For The Holidays

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5) Roasted Brussels Sprouts, Parsnips, Carrots, and Potatoes (5 of 5)

Roasted Brussels Sprouts, Parsnips, Carrots, and Potatoes

5) Roasted Brussels Sprouts, Parsnips, Carrots, and Potatoes (5 of 5)

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Ingredients

  • 1/4 tsp of sea salt
  • 1/3 cup of olive oil
  • 3 carrots (sliced into 1 1/2-inch circles)
  • 1 1/2 cups of Brussels sprouts (halved)
  • 4 cups of potatoes (sliced into 1 1/2-inch slices)
  • 3 parsnips (sliced into 1 1/2-inch thick slices)
  • 1 cup of sweet potatoes (sliced into 1 1/2-inch thick slices)
  • 1 tbsp of dried oregano
  • 1 tbsp of dried rosemary
  • 1 tsp of dried thyme
  • 1 tsp of dried basil
  • 1 tsp of black pepper

Preparation

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Use olive oil to grease an 11 x 17-inch baking sheet pan
  3. Place the veggies on the baking sheet, add black pepper, salt, and dried herbs
  4. Toss to combine
  5. Spread the veggies on a baking sheet, place it on the middle rack, and bake for about 40 minutes
  6. Serve

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