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Roasted Root Vegetables and Brussels Sprouts

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

Preheat oven to 400°F.

Place vegetables in a large bowl and add the dried herbs, salt and pepper.  Add enough oil to coat. Toss well to evenly distribute the herbs and oil. Add more oil if the vegetables seem dry.

Spread the vegetables evenly in a large jelly roll pan. Place on middle rack in oven and bake for 35 to 40 minutes. Stir vegetables halfway to keep from burning.

 

--Adapted from Giada De Laurentiis

 

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