I love veggies anyway you make them, but there’s something about roasting them…mmm…..mmm….mm. Am I right?
Roasted Potatoes, Carrots, and Brussels Sprouts
Ingredients
1/3 cup extra-virgin olive oil
3 medium carrots, cut into 1 ½-inch thick pieces
1 ½ cups Brussels sprouts, halved
4 cups red bliss potatoes, cut into 1 ½-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
¼ teaspoon sea salt
2 tablespoons freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Grease an 11 by 17-inch rimmed baking dish with extra-virgin olive oil. Place vegetables in baking sheet and add the olive oil, 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 your large rimmed baking dish. Place on middle rack in oven and bake for 35 to 40 minutes.
Adapted from one of Giada De Laurentiis’ dishes.
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