Vegetarian

Roasted Potatoes, Carrots and Brussels Sprouts takes 20 minutes to prepare.

Roasted Potatoes, Carrots and Brussels Sprouts takes 60 minutes to cook.

Roasted Potatoes, Carrots and Brussels Sprouts makes 6 servings.

The ingredients for Roasted Potatoes, Carrots and Brussels Sprouts are:

1/3 cup extra-virgin oil
4 medium carrots cut into 1 1/2" thick circles
12 oz. fresh Brussels sprouts
1 lb. sweet potato cut into 1 1/2" thick slices
1 lbs. potatoes cut into 1 1/2" thick slices
1 tbsp. dried oregano
1 tbsp. dried rosemary
1 tbsp. dried thyme
1tbsp. dried basil
1/2 tsp. sea salt
4 dashes of ground pepper

Here is how you make Roasted Potatoes, Carrots and Brussels Sprouts:

Preheat oven to 400 degrees F.Grease an 11 x 17" inch baking 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 dried.Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and backed between 50-60 minutes until tenderServing Size:?Makes 6 - 1 cup servings

The nutritional information for Roasted Potatoes, Carrots and Brussels Sprouts is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 251.5

• Total Fat: 12.4 g
• Cholesterol: 0.0 mg
• Sodium: 260.5 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 5.9 g
• Protein: 4.0 g