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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Vegan • Gluten free • 1 hr to make • Serves 6

Produce

1/2 lb 1 1/2 cups brussels sprouts
1 lb 1 cup sweet potatoes
1 lb 4 cups red bliss potatoes, red
1 tsp Basil, dried
3 Carrots (about 3/4 pound), medium
1 tbsp Oregano, dried
3 Parsnips (about1 pound), medium
1 tbsp Rosemary, dried
1 tsp Thyme, dried

Baking & Spices

2 tbsp Black pepper, freshly ground
1/4 tsp Sea salt

Oils & Vinegars

1/3 cup Olive oil, extra-virgin
Courtney Meeboer
Courtney Meeboer • 1 year ago

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts from FoodNetwork.com