ROASTED VEGETABLES

Contributed by Mary Jo Tansy

• 3 medium carrots - cut into 1 1/2-inch pieces
• 1 ½ cups Brussels sprouts - halved
• 4 cups small red potatoes - halved
• 3 medium parsnips - cut into 1 1/2-inch pieces
• 1 cup sweet potatoes - cut into 1 ½-inch thick pieces
• 1/3 cup olive oil (or your favorite)
• 2 tablespoons ground black pepper
• 2 tablespoons sea salt
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 tsp dried thyme
• 1 tsp dried basil

Preheat oven to 400° F. 

In a large bowl add the carrots, Brussels sprouts, red potatoes, parsnips, and sweet potatoes. 

Toss well with oil, herbs, salt, and pepper. Spread the vegetables evenly on a large baking sheet. 

Place on medium rack in the oven and bake for 35-40 minutes.