Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
A colorful medley of roasted red potatoes, carrots, sweet potatoes, parsnips, and Brussels sprouts, seasoned with dried herbs and olive oil for a simple, wholesome side dish packed with rich, earthy flavor and golden caramelized edges.
Servings
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 medium carrots approximately ¾ pound, sliced into 1½-inch rounds
- 1½ cups Brussels sprouts approximately ½ pound, halved
- 4 cups red bliss potatoes approximately 1 pound, sliced into 1½-inch pieces
- 3 medium parsnips approximately 1 pound, sliced into 1½-inch pieces
- 1 cup sweet potatoes approximately 1 pound, sliced into 1½-inch pieces
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1½ teaspoons sea salt
- 2 teaspoons freshly ground black pepper
Instructions
Preheat the Oven
- Begin by preheating your oven to 400°F (204°C). Prepare a large baking sheet (11x17 inches) by lightly coating it with olive oil to prevent sticking and to promote even browning.
Prepare the Vegetables
- Wash, peel (if desired), and cut all vegetables into uniform 1½-inch pieces to ensure consistent roasting. Place the carrots, Brussels sprouts, red potatoes, parsnips, and sweet potatoes into a large mixing bowl.
Season and Toss
- Add the extra-virgin olive oil, oregano, rosemary, thyme, basil, sea salt, and black pepper to the bowl. Toss all ingredients thoroughly until the vegetables are well coated with the oil and seasonings.
Arrange on the Baking Sheet
- Transfer the seasoned vegetable mixture to the prepared baking sheet. Spread everything out in a single, even layer. Avoid overcrowding the pan to ensure the vegetables roast rather than steam.
Roast the Vegetables
- Place the baking sheet on the center rack of the preheated oven. Roast for 35 to 40 minutes, or until the vegetables are golden-brown on the outside and fork-tender in the center. You may stir the vegetables once halfway through roasting for even caramelization, although it is optional.
Notes
This recipe is naturally gluten-free as written. However, to ensure no cross-contamination, confirm that all dried herbs and seasonings are certified gluten-free, especially if using spice blends or bulk-purchased items. Always verify the labels of packaged ingredients if cooking for someone with celiac disease or a severe gluten intolerance.