Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

• Vegan
• Gluten free

• Produce

  • 150 g 1 cup sweet potatoes
  • 1 tsp Basil, dried
  • 150 g Bliss potatoes, Red
  • 1 250g cups Brussels sprouts
  • 3 Carrots (about 340g, medium
  • 1 tbsp Oregano, dried
  • 3 Parsnips (about 150g, medium
  • 1 tbsp Rosemary, dried
  • 1 tsp Thyme, dried

• Baking & Spices

  • 2 tbsp Black pepper, freshly ground
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 80 ml Olive oil, Extra Virgin

Found on foodnetwork.co.uk

Ingredients

• 80ml extra-virgin olive oil
• 3 medium carrots (about 340g), cut into 3.5cm thick circles
• 250g cups Brussels sprouts, halved
• 150g red bliss potatoes, cut into 3.5cm thick slices
• 3 medium parsnips (about 150g), cut into 3.5cm thick slices
• 1 cup sweet potatoes (about 150g), cut into 3.5cm thick slices
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon sea salt
• 2 tablespoons freshly ground black pepper

Directions

• 1) Preheat oven to 200C. 2) Grease an 28cm x 18cm baking tin with extra-virgin olive oil. Place vegetables in baking tin and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. 3) Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.