Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: All Day Sunday

Rated: 5 stars out of 5Rate itRead users' reviews (68)

Cook Time:
40 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 0 min

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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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Giada De Laurentiis's Thanksgiving Menu (11)

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Comments & Reviews

recipe Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Alexia Atlanta, GA 12-11-2008
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great flavor
Rated: 4 stars out of 5

i found out through this recipe that i dont like parsnips, but when i pick them out it has great flavor, esp. on the... pototoes!Read more
recipe Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
shirley lancaster, CA 11-10-2008
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The Best, I will make this for Thanksgiving
Rated: 5 stars out of 5

I tried this when she first make it about 9 months ago, loved it, made it several times. I could not wait until fall/winter... to make this again. Will replace the green beans this year for this. THE BEST.Read more
recipe Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
null null, null 10-21-2008
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Very good :)
Rated: 5 stars out of 5

I made this to a tea. I weighed it all and did it to the letter. My parsnips and large carrot parts weren't quite done so I... let them go another 10 min or so. We all loved it very much. We had a roasted spiced Italian pork with the lovely crunchy skin with the veggies... it all worked out great. I'd do it again for sure. Read more
recipe Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Rhonda Kankakee, IL 10-12-2008
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Easy but delicious
Rated: 4 stars out of 5

We very much enjoyed this dish. I served it with a roasted chicken. It was great that everything could be made in the oven.... However, the veggies took longer to roast than the recipe called for so some of the brussel sprouts burnt because they were in the oven too long. This could be that the size of my veggies were slightly larger than Giada's recommendation. I will make this dish again, but wait 15 - 20 minutes before I add the brussel sprouts. The veggies were much better in a leftover dish the next day. I chopped the vegetables (except for the brussel sprouts) in small pieces, added chopped roasted chicken, chopped bacon, a little chicken broth, salt and pepper, and made a terrific chicken hash. Read more
recipe Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Raymond Henderson, NV 04-13-2008
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Baked Root Veggies
Rated: 5 stars out of 5

This recipe was easy to fix and delicious. Letting the oven do the work freed me up to visit with friends while the dinner... "cooked itself". The smells coming from the oven soon had everybody ready to sit down and eat. I tried this with the Roasted Chicken recipe and the entire meal was outstanding.Read more
recipe Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Sue Toronto, ON 03-25-2008
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Half good, half not so good
Rated: 3 stars out of 5

I really enjoyed the brussels sprouts, and the sweet potatoes were very good, but some of the carrots needed a bit more time... and the parsnips were too woody. Next time I would put the parsnips in early for sure.Read more