Recipe courtesy of Giada De Laurentiis

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 servings
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Ingredients

Directions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
  3. Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.

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