ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS
Make and share this Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe from Food.com.
Provided by Irmgard
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Grease an 11" x 7" baking sheet with extra virgin olive oil.
- Place the vegetables in the baking sheet 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.
- Spread the vegetables evenly on a large baking sheet.
- Place on the middle rack in the oven and bake for 35 to 40 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Itz Dangar
dangar-itz85@yahoo.comThis dish is very versatile. You can serve it as a side dish, a main course, or even a snack.
Mujaasi Micheal
m.mujaasi@yahoo.comThis recipe is a great time-saver. You can roast the vegetables ahead of time and then reheat them when you're ready to serve.
Dr Hamud
hd@hotmail.comThis is a very budget-friendly recipe. The vegetables are inexpensive and the balsamic glaze is easy to make at home.
Kamran Raja
kamran.raja84@hotmail.comI love that this recipe is so easy to customize. You can add different vegetables, herbs, and spices to suit your own taste.
Abida Parveen
aparveen48@yahoo.comThis dish is perfect for fall. The roasted vegetables are warm and comforting, and the balsamic glaze adds a touch of sweetness that reminds me of the holidays.
Ernest Dompreh
dompreh14@yahoo.comThis is a great recipe for a crowd. It's easy to double or triple the recipe, and it's always a hit.
Fatma Elmahdy
felmahdy9@yahoo.comThis dish is the perfect combination of healthy and delicious. The roasted vegetables are packed with nutrients, and the balsamic glaze adds a touch of indulgence.
Rebecca Ogunsola
r-ogunsola@hotmail.comThe balsamic glaze really makes this dish. It adds a delicious sweetness and acidity that balances out the roasted vegetables perfectly.
bassey isabella
isabella-b15@hotmail.comThis is my favorite weeknight recipe. It's so quick and easy to make, and the vegetables always turn out perfectly roasted.
Op vai Mb
o-mb73@gmail.comI'm so glad I found this recipe! I'm gluten-free and it's hard to find good side dishes that are also gluten-free. These roasted vegetables are perfect.
Doctor Wolf13
wolf13@yahoo.comThis is my go-to recipe for roasted vegetables. It's simple, healthy, and always delicious. I love the variety of vegetables in this recipe.
Vivesh Sharma
s-vivesh@hotmail.comI served these roasted vegetables at my last dinner party and they were a huge hit. Everyone raved about how delicious they were.
Md abdul kayium
mk@gmail.comThis was my first time roasting vegetables and it was a success! The recipe was easy to follow and the vegetables turned out perfectly browned and tender.
ijiwande timileyin
ijiwande19@hotmail.comI'm not a big fan of vegetables, but this recipe changed my mind. The roasted vegetables were so flavorful and addictive. I especially loved the parsnips.
NG NIROB
nirob-ng63@aol.comI made this dish with olive oil instead of butter and it was still delicious. The vegetables were roasted to perfection and had a great flavor. I'll definitely be making this again!
Sao Kamanda
k_s@gmail.comThis recipe was easy to follow and the vegetables turned out perfectly roasted. My kids loved the Brussels sprouts, which is a major win in my book!
KING LION TAU
ktau@aol.comThese roasted vegetables were a hit at our dinner party! The combination of potatoes, carrots, parsnips, and Brussels sprouts was perfect, and the balsamic glaze added a delicious touch of sweetness and acidity.