If you’re looking for a simple side dish, it doesn’t get any easier than this. File this recipe away for Thanksgiving. These mellow roasted vegetables are a perfect side accompaniment.
- 1/3 cup olive oil
- 3 carrots, cut into 1/2-inch-thick circles
- 1/2 lb Brussels sprouts, halved
- 1 lb red potatoes, quartered
- 3 medium parsnips, cut into 1/2-inch-thick slices
- 1 lb sweet potatoes, cut into 1-inch-thick cubes
- 1 medium onion, cut into wedges
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/4 tsp salt
- 1 Tbsp black pepper
Preheat oven to 400°. Lightly spray an 11 x 17-inch baking sheet with nonstick cooking spray.
In a large bowl, combine all ingredients. Toss the vegetables to coat with the olive oil.
Spread the vegetables evenly on baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, or until vegetables are cooked through to desired consistency. Serve warm.
Yield: 12 servings
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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010