Saturday, November 15, 2014

Roasted Holiday Vegetables

1/3  cup extra-virgin olive oil

4 medium carrots cut into 1 1/2-inch thick rounds
1 1/2 cups Brussels sprouts  halved
1 pound of red bliss potatoes cut into 1 1/2-inch thick slices
4 medium parsnips cut into 1 1/2-inch thick slices
1 pound of  sweet potatoes cut into 1 1/2-inch thick slices
1 onion cut into 1 inch slices

1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon of dried parsley
1 1/2 teaspoon of pepper
1/2 teaspoon salt or sea Salt

Preheat oven to 400 degrees 

Grease a large baking sheet pan with extra-virgin olive oil, place vegetables on the baking sheet, sprinkle the dried herbs, salt and pepper coat evenly.  Make sure  all the vegetables are season and coated with the oil.  Add more oil if the vegetables seem dry, make sure that the vegetables are evenly spread on the baking sheet. Place on the middle rack in the oven and bake for 35-40 minutes.  

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.  They will be be golden in color. Makes 6 servings   Doubling this dish is easy for larger dinner parties.

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