Roasted Potatoes Carrots Parsnips And Brussels Sprouts Recipes

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ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Make and share this Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe from Food.com.

Provided by Irmgard

Categories     Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup extra virgin olive oil
3 medium carrots, cut into 1-1/2-inch thick circles
1 1/2 cups Brussels sprouts, halved
4 cups Red Bliss potatoes, cut into 1-1/2-inch thick slices
3 medium parsnips, cut into 1-1/2-inch thick slices
1 cup sweet potato, 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 black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Grease an 11" x 7" baking sheet with extra virgin olive oil.
  • Place the vegetables in the 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 the middle rack in the oven and bake for 35 to 40 minutes.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

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
1/2 cup extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 cup sea salt
2 tablespoons freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • 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.
  • Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.

ROASTED POTATOES, PARSNIPS AND CARROTS



Roasted Potatoes, Parsnips and Carrots image

I love roasted vegetables. This is an easy and simply delicious recipe by Jamie Oliver. Your veggies will be crisp on the outside and tender on the inside. Yum!

Provided by LifeIsGood

Categories     Potato

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/2 lbs potatoes (I use Idaho or Russet)
6 parsnips
6 carrots
1 bulb of garlic
3 sprigs fresh rosemary
sea salt & freshly ground black pepper, to taste
2 tablespoons olive oil, approx

Steps:

  • Preheat oven to 400 degrees F.
  • Peel the veggies and halve any larger ones lengthways. I like to quarter my potatoes (sometimes more if they are large).
  • Break the garlic bulb into cloves, smash them slightly and take peels off. (Jamie leaves his unpeeled, but I prefer the garlic peeled.).
  • Pick the rosemary leaves off the stalks.
  • Put the potatoes and carrots into a large pan of salted boiling water on high heat and bring back to a boil. Boil for about 5 minutes, then add the parsnips and cook for another 4 minutes.
  • Drain the veggies in a colander and allow to steam dry.
  • Take the carrots and parsnips out and set aside.
  • "Fluff" the potatoes in the colander by shaking it around a little. It's important to do this if you want the yummy crispy bits and edges.
  • Put a large roasting pan over medium heat and add the olive oil. Add the garlic and rosemary leaves. Then put all the veggies into the pan with a good pinch of salt and pepper. Stir them around to get them well coated.
  • Spread the veggies evenly out into one layer. This is important, so they will roast, not steam.
  • Put them into the preheated oven and cook for about 45 minutes to an hour. This will depend on your oven. I like to stir them up at least once while cooking. Watch so they don't burn.

Nutrition Facts : Calories 439.4, Fat 7.7, SaturatedFat 1.1, Sodium 96.6, Carbohydrate 87.8, Fiber 16.3, Sugar 13.8, Protein 8.9

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