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.
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Itz Dangar
[email protected]This dish is very versatile. You can serve it as a side dish, a main course, or even a snack.
Mujaasi Micheal
[email protected]This 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
[email protected]This is a very budget-friendly recipe. The vegetables are inexpensive and the balsamic glaze is easy to make at home.
Kamran Raja
[email protected]I love that this recipe is so easy to customize. You can add different vegetables, herbs, and spices to suit your own taste.
Abida Parveen
[email protected]This 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
[email protected]This is a great recipe for a crowd. It's easy to double or triple the recipe, and it's always a hit.
Fatma Elmahdy
[email protected]This 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
[email protected]The balsamic glaze really makes this dish. It adds a delicious sweetness and acidity that balances out the roasted vegetables perfectly.
bassey isabella
[email protected]This is my favorite weeknight recipe. It's so quick and easy to make, and the vegetables always turn out perfectly roasted.
Op vai Mb
[email protected]I'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
[email protected]This 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
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]I 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
[email protected]This 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
[email protected]These 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.