5 Dishes To Master In Preparation For The Holidays

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

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