Recipe Name Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Submitted by Guest Recipe Description Recipe courtesy Giada De Laurentiis Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 3 large (7-1/4" to 8-1/2" long) Carrots 1 1/2 cups Brussels sprouts 3 cups, slices Parsnips, peeled and cut into 1-inch chunks 5 small (1-3/4" to 2-1/2" dia.) potatoes, Yukon Gold, chopped with skin (9 oz.) Steps Sequence Step 1 Preheat oven to 400 degrees F. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in 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 middle rack in oven and bake for 35 to 40 minutes.