Food Network UK

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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  • The perfect way to cook your winter veg.
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Ingredients

  • 80ml extra-virgin olive oil
  • 3 medium carrots (about 340g), cut into 3.5cm thick circles
  • 250g Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups Brussels sprouts, halved
  • 150g red bliss potatoes, cut into 3.5cm thick Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices
  • 3 medium parsnips (about 150g), cut into 3.5cm thick Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sweet potatoes (about 150g), cut into 3.5cm thick Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 2 tablespoons freshly ground black pepper

Use imperial measurements

Method

How to make Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

1) Preheat oven to 200C.

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.