Roasted Veggies


  • 1/3 cup extra-virgin olive oil
  • 3 medium carrots, cut into 1 1/2-inch thick circles
  • 1/2 pound Brussels sprouts halved
  • 1 pound red bliss potatoes, cut into thick slices
  • 3 medium parsnips, cut into thick slices
  • 1 pound sweet potatoes, roughly chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Sea salt and pepper


  1. Preheat oven to 400º. 
  2. Grease a baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well to evenly coat all the vegetables with the seasonings and oil.
  3. Spread the vegetables evenly on a large baking sheet. Bake for 35 minutes.