Roasted Winter Vegetables
Rustle up this simple side using the season's best produce.
Recipe by:
Giada De Laurentiis
40
20
6
Easy
- 85ml extra-virgin olive oil
- 3 medium carrots, cut into 4cm thick circles
- 250g Brussels sprouts, halved
- 500g baby red potatoes, cut into 4cm thick slices
- 500g parsnips, cut into 4cm thick slices
- 500g sweet potatoes, cut into 4cm thick slices
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/4 tsp sea salt
- 2 tbsps freshly ground black pepper
1) Preheat oven to 200°C. Grease an 28cm x 43cm baking tray pan with extra-virgin olive oil.
2) Place vegetables in a pan 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.
3) Spread the vegetables evenly on a large baking tray. Place on middle rack in oven and bake for 35 to 40 minutes.
4) Serve.
2) Place vegetables in a pan 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.
3) Spread the vegetables evenly on a large baking tray. Place on middle rack in oven and bake for 35 to 40 minutes.
4) Serve.
