Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Ingredients

• 1 teaspoon 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
• 0.3 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 teaspoon sea salt 
• 1 pound sweet potatoes cut into 1 1/ slices

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Watch how to make this recipe.
2. Preheat oven to 400 degrees F.
3. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil.
4. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil.
5. Add more oil if the vegetables seem dry.
6. Spread the vegetables evenly on a large baking sheet.
7. Place on middle rack in oven and bake for 35 to 40 minutes.