Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Ingredients

• 2 tablespoons pepper black freshly ground
• 0.5 pound brussels sprouts halved
• 0.8 pound carrots cut into 1 1/ circles
• 1 teaspoon basil dried
• 1 tablespoon rosemary dried
• 1 teaspoon thyme leaves dried
• 0.5 cup olive oil extra-virgin
• 1 tablespoon oregano dried
• 1 pound parsnips cut into 1 1/ slices
• 1 pound bliss potatoes red cut into 1 1/ slices
• 0.3 cup sea salt 
• 1 pound sweet potatoes cut into 1 1/ slices

Equipment

• bowl
• baking sheet
• oven

Directions

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.