Best 2 Roasted Potatoes Carrots Parsnips And Brussels Sprouts Recipes

Roasted potatoes, carrots, parsnips, and Brussels sprouts are a classic fall and winter side dish that is both delicious and nutritious. These vegetables are all naturally sweet and savory, and roasting them brings out their best flavors. Plus, they're a great way to get your daily dose of vitamins and minerals. If you're looking for a simple and flavorful side dish that will impress your guests, look no further than roasted potatoes, carrots, parsnips, and Brussels sprouts.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper

Steps:

Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. 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. Add more oil if the vegetables seem dry.
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Make and share this Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe from Food.com.

Provided by Irmgard

Categories Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup extra virgin olive oil
3 medium carrots, cut into 1-1/2-inch thick circles
1 1/2 cups Brussels sprouts, halved
4 cups Red Bliss potatoes, cut into 1-1/2-inch thick slices
3 medium parsnips, cut into 1-1/2-inch thick slices
1 cup sweet potato, cut into 1-1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons black pepper

Steps:

Preheat the oven to 400 degrees F.
Grease an 11" x 7" baking sheet with extra virgin olive oil.
Place the vegetables in the baking sheet and add the 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 a large baking sheet.
Place on the middle rack in the oven and bake for 35 to 40 minutes.

Tips:

Choose the right vegetables. For this recipe, you'll need potatoes, carrots, parsnips, and Brussels sprouts. Choose vegetables that are fresh and firm.
Cut the vegetables into even-sized pieces. This will help them cook evenly.
Toss the vegetables with oil, salt, and pepper. This will help them roast to perfection.
Roast the vegetables at a high temperature. This will help them get crispy on the outside and tender on the inside.
Stir the vegetables occasionally. This will help them cook evenly.
Serve the vegetables immediately. Roasted vegetables are best served hot and fresh out of the oven.

Conclusion:

Roasted potatoes, carrots, parsnips, and Brussels sprouts are a delicious and healthy side dish that can be enjoyed with any meal. This recipe is easy to follow and can be tailored to your own taste preferences. So next time you're looking for a quick and easy way to cook vegetables, give this recipe a try.