Roasted Herb Covered Vegetables

Intro needed

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 medium carrots, sliced into 1 1/2-inch thick circles
• 1 1/2 cups halved Brussels sprouts
• 4 cups red potatoes, cut into 1 1/2-inch thick slices
• 3 medium parsnips, cut into 1 1/2-inch thick slices
• 1 cup sweet potatoes, cut into 1 1/2-inch thick slices
• 1 tsp. dried oregano
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. dried basil
• 1 tsp. garlic powder
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper

Directions

1. Preheat oven to 400º.
2. Grease an 11 x 17-inch baking sheet pan with olive oil. Place vegetables in baking sheet and add oregano, rosemary, thyme, garlic powder, basil, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
3. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.