Thanksgiving Roasted Carrots, Potatoes, Brussels Sprouts & Parsnips
Simply roasting some winter vegetables with all kinds of herbs and olive oil is a great side dish in the Thanksgiving menu.
Yield
6 servingsPrep
22 minCook
45 minReady
66 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 2 | large |
carrots
about 3/4 pound, or 2 large ones, cut into 1 1/2-inch thick circles |
|
| 1 ⅔ | 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 ¼ | 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 |
|
| 1 ⅛ | teaspoons |
thyme
dried |
*
|
| 1 ⅛ | teaspoon |
basil
dried |
*
|
| ¼ | teaspoon |
sea salt
|
|
| 1 ½ | tablespoons |
black pepper
freshly ground, or as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 2 | large |
carrots
about 3/4 pound, or 2 large ones, cut into 1 1/2-inch thick circles |
|
| 394 | ml |
brussels sprouts
about 1/2 pound, halved |
|
| 946 | ml |
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 |
*
|
| 296 | ml |
sweet potatoes, or yams
about 1 pound, cut into 1 1/2-inch thick slices |
|
| 15 | ml |
oregano
dried |
|
| 15 | ml |
rosemary leaves
dried |
|
| 5.6 | ml |
thyme
dried |
*
|
| 5.6 | ml |
basil
dried |
*
|
| 1.3 | ml |
sea salt
|
|
| 23 | ml |
black pepper
freshly ground, or as needed |
|
Directions
Preheat oven to 400℉ (200℃).
Coat an 11 by 17-inch baking sheet pan with cooking spray or grease with olive oil.
Arrange vegetables in baking sheet and add the dried herbs, salt and pepper.
Toss well, until evenly coat all the vegetables with the seasonings and oil.
Drizzle more oil if the vegetables are still dry.
Spread the vegetables evenly on a large baking sheet.
Set on middle rack in oven and bake for 38 to 40 minutes.
Cool a few minutes and serve warm.
