Baked Potatoes, Carrots, Parsnips and Brussels Sprouts
by Editorial Staff
Red small potatoes, orange carrots and sweet potatoes, green Brussels sprouts and light parsnips, covered with a gloss of olive oil, after baking in the oven, turn into a scattering of gems on your table. The perfect Mediterranean-style garnish to accompany almost any meat, poultry or fish. Before baking, sprinkle the cut vegetables with sea salt with a mixture of dried herbs, traditional for Italian cuisine, for a luxurious aroma and taste.
Servings: 6
Cook: 1 hour
Ingredients
- 1.5 tablespoon. Brussels sprouts (approx. 220 g), cut in half
- 1/3 Art. extra-virgin olive oil
- 3 medium carrots (approx. 300 g), cut into 4 cm thick circles.
- 4 tablespoon. red potatoes (about 450 gr.), cut into 4 cm thick circles.
- 3 medium parsnips (approx. 450 g), cut into 4 cm thick circles.
- 1 tablespoon. sweet potatoes (about 450 gr.), cut into 4 cm thick circles.
- 1 tablespoon. l. dried oregano
- 1 tablespoon. l. dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Directions
- Preheat oven to 200 ° C.
- Lubricate a 27×42.5 cm baking sheet with extra virgin olive oil. Place vegetables on a baking sheet and add dried herbs, salt and black pepper. Stir well, covering all vegetables evenly with seasoning and oil. Add more oil if the vegetables feel dry.
- Spread everything evenly on a large baking sheet. Place on the middle oven shelf and bake for 35-40 minutes
Enjoy!
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