Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Need a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish? Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts could be a spectacular recipe to try. One portion of this dish contains roughly 6g of protein, 19g of fat, and a total of 373 calories. This recipe serves 6 and costs $1.4 per serving. This recipe is liked by 97 foodies and cooks. It is brought to you by Www.foodnetwork.com. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up dried basil, parsnips, sweet potatoes, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is spectacular. Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts, Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts, and Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
2 tablespoons freshly ground black pepper
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 teaspoon dried basil
1 tablespoon dried rosemary
1 teaspoon dried thyme
1/2 cup extra-virgin olive oil
1 tablespoon dried oregano
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1/4 cup sea salt
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
Equipment:
oven
bowl
baking sheet
Cooking instruction summary:
Preheat oven to 400 degrees F. In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper. Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.
Step by step:
1. Preheat oven to 400 degrees F.
2. In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
3. Spread the vegetables evenly on a large baking sheet.
4. Place on medium rack in oven and bake for 35 to 40 minutes.
Nutrition Information:
covered percent of daily need
