Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
A hearty roasted vegetable side dish made with red potatoes, carrots, parsnips, Brussels sprouts, sweet potatoes, olive oil, and savory dried herbs.
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Ingredients
- 1/3 c extra-virgin olive oil
- 3 medium carrots about 3/4 lb, cut into 1 1/2-inch thick circles
- 1 1/2 c Brussels sprouts about 1/2 lb, halved
- 4 c red bliss potatoes about 1 lb, cut into 1 1/2-inch thick slices
- 3 medium parsnips about 1 lb, cut into 1 1/2-inch thick slices
- 1 c sweet potatoes about 1 lb, cut into 1 1/2-inch thick slices
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 1/2 tsp sea salt
- 2 tsp freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Lightly coat an 11x17-inch baking sheet with olive oil.
- Prepare the vegetables by cutting the carrots, red bliss potatoes, parsnips, and sweet potatoes into 1 1/2-inch thick pieces.
- Cut the Brussels sprouts in half.
- Place the carrots, Brussels sprouts, red bliss potatoes, parsnips, and sweet potatoes in a large mixing bowl.
- Add the extra-virgin olive oil.
- Sprinkle in the dried oregano, dried rosemary, dried thyme, dried basil, sea salt, and freshly ground black pepper.
- Toss the vegetables until they are evenly coated with the oil and seasonings.
- If the vegetables appear dry, add a small additional drizzle of olive oil.
- Transfer the seasoned vegetables to the prepared baking sheet.
- Spread the vegetables into a single even layer.
- Place the baking sheet in the preheated oven.
- Roast for 35 to 40 minutes, or until the vegetables are tender and lightly browned.
- Stir the vegetables halfway through the cooking time, if desired, for more even roasting.
- Remove the baking sheet from the oven.
- Allow the vegetables to rest for a few minutes before serving.
- Taste and adjust with additional salt or pepper, if needed.
- Serve warm.
Notes
This Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe is naturally gluten free when made with plain vegetables, olive oil, herbs, salt, and pepper.
Confirm that the dried oregano, rosemary, thyme, basil, sea salt, black pepper, and olive oil are labeled gluten free, especially if using packaged seasonings.
Use clean cutting boards, knives, mixing bowls, baking sheets, and serving utensils to prevent gluten cross-contact.
Avoid roasting the vegetables on a baking sheet that was recently used for gluten-containing foods unless it has been thoroughly cleaned.
Serve with gluten-free main dishes such as roasted chicken, turkey, beef, fish, lentil loaf, eggs, or a fresh salad.