Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
2) Grease an 28cm x 18cm baking tin with extra-virgin olive oil. Place vegetables in baking tin 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 sheet. Place on middle rack in oven and bake for 35 to 40 minutes.