Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

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

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet 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

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.


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    Light and delicious! Love this! Made in many times.
    It was ok, but not great. Think to much going on.. maybe next time will try with fresh herbs.
    Definitely a crowd pleaser and could not be easier. I agree on the pepper though. 2t is more like it. 2T was uncomfortable and masked the flavors of the veggies a bit. Better the next day re-heated when it died down a bit.
    Altered, this recipe is fantastic. However, I first prepared this with the exact measurements listed above, which includes what can only be a misprint. 2 TABLESPOONS of black pepper yields a result so potently hot as to render it absolutely inedible! Luckily, I had enough time before my family's Thanksgiving celebration to make the recipe again, this time with 2 TEASPOONS of black pepper. Then, it's extremely delicious!
    I made a double recipe for a potluck dinner - it was a crowd-pleaser!
    Delicious! Added some fresh parsley which was not needed,but I did not use brussel sprouts and i wanted some more color.
    Amazing!
    I made this dish with out the potatoes and brought it to my husband's family get together  
    and everyone enjoyed the dish. I love brussel sprouts and this is delicous. I did not use all the vgetables so the next day I made it again for my husband and I. I will make it again. Thank you Giada.
    So delicious and easy to make! Parsnips are not in season now, so I jut didn't use them. I think the recipe calls for way too much pepper...Also, brussels sprouts tend to be ready faster than yams, so when I will make this again I think I will add them 5-10 min after I start cooking. Maybe it's just my oven but total cooking time was closer to 50 minutes.
    Made this recipe for Passover .. huge success. Very easy. Have made it two times since then. Prep time was more than 20 minutes.
    Fantastic! Used carrots, rutabaga and gold potatoes. Lessened the herbs - cook time was right on.
    I added in bacon, onions and garlic. Made a double batch for Easter lunch. It was all gone when the dinner was done. Had to cook for 1:30 to get everything baked well. Did the garlic and onion with bacon and then poured over before I added spices. 
     
    Very tasty and pretty simple to make. would add more Brussels sprouts next time.
    Made this for Thanksgiving w/ my in-laws and there was hardly any left! After reading the reviews on this, I made some changes of my own. The measurements on the spices are completely off, ESPECIALLY w/ the pepper. Here's what I did: 1 tsp. of oregano, rosemary, sea salt, thyme, pepper & basil. I ended up not using all of the spice mixture, but about 2/3 of it. I coated the pan w/ foil and greased it w/ the EVOO and put the carrots & parsnips in 1st and covered them w/ foil. I roasted them for 15 mins. and it helped soften them. I removed the foil, then I added the other veggies and that's when I added the oil and spices. I only roasted it for 35 mins., stirred at the 1/2 way mark and it came out PERFECT!
    I made it and it was VERY EASY to follow and execute.  
     
    I did not use the same exact vegetables this recipe lists, and I like that it helped get an overall base as to how to ake oven-roasted veggies in general. 
     
    To the author and/or publisher: Thank you for sharing!
    This was a great recipe. A definite keeper. I added tarragon fresh mushrooms and fresh sweet peppers for more color and flavor. I also repeated the entire seasoning mix a second time for some baked chicken breast that I did baked on the side to complete the meal. I will use have the pepper in the future. The recipe was fine for me but my kids and wife complained that it was too spicy. Brussel sprouts never tasted so good.
    Very tasty used as a side dish with roast and it was delicious!! Will definitely use this as a side dish with almost anything in the future!
    The herb blend was so delicious. I used carrots, zucchini, potatoes, and onions. I will definitely try this again. Everyone loved them.
    Very good. I used dried rosemary as directed, but will go for fresh next time. Eating dried rosemary is kind of like eating twigs! I doubled the brussels sprouts and added some white and red pearl onions. Very easy and very tasty!
    Giada's version of roasted veggies is so flavorful because of the use of the herbs! For Thanksgiving I make 2 different types of this - one with leeks, parsnips, brussels sprouts & grapes with the olive oil and fresh herbs at the last few minutes and another with the sweeter veggies - sweet potatoes and carrots with honey, balsamic vinegar and cinnamon
    So simple yet a crowd pleaser. I used fresh herbs because I had them. I also decreased the oil because I could. Great recipe! Good for a autumn pot luck.
    The sweet potatoes were the best part! Absolutely the best savory sweet potatoes I've ever had! All that said, this recipe calls for way too much pepper and too little salt. I'd go with 1-2 tsp freshly ground pepper and maybe 1/3 to 1/2 tsp of sea salt. Then adjust to taste.
    In the video, I did not see Giada use sweet potatoes. This is delicious without them. I have been roasting brussels sprouts for a long time now; the addition of carrots and parsnips and all the herbs is a great flavor combination. Mary/Tennessee
    This is absolutely delicious! I first made it probably close to two years ago, and the vegetables were incredibly tasty and came out with a great crust on the outside, while still being very tender on the inside. It was the first time I ever really liked eating brussels sprouts! The brussels sprouts are incredibly popular now in my house and when people are over, so I oftentimes make this dish with just that one vegetable. They are soooo good!
    I love the heavy use of herbs in this recipe. I added 2 cloves of crushed garlic to the olive oil and let it sit for an hour before use and like others, I went a little lighter on the pepper. Next time I'm going to add in some pearl onions too. Excellent! This one moves into the pile of frequently used recipes at my home.
    Slam dunk!! Wonderful receipe, I cut back a little on the oregano, because I am not a fan, also went a little lighter on the pepper. The flavor was so good, especially the sweet potatoes. I will probably make this for Thanksgving, nice rustic looking side dish.
     
    Awesome, awesome! I am not the best cook and made this for my family and they LOVED it. It was easy, I roasted for almost 50 min at 375. Otherwise did exactly what recipe called for.
    Delicious! My husband raved about it - the vegetables are nice and brown, but tender inside. I am definitely making this for Thanksgiving as a side.
    Roasted root vegetables are a staple at our house. I'm so glad to find a recipe with different herbs. This recipe is delicious!
    Love it! I use with all kinds of veggies :
    Delicious!!
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    This recipe is featured in:

    The Best Thanksgiving Side Dishes