 Summary
These potatoes came out great, especially with the other winter vegetables. Mushrooms, Yellow Squash, Grape Tomatoes, Butternut Squash or Sweet Potatoes would also make a nice addition or change. What a nice change from Mashed or Baked potatoes when guests come over.
Cookware used in Recipe
 Jelly Roll Pan/All Purpose Pan View
 Large Cookie Sheet View
Prep Time
15 Minutes
Servings
6 - 8
Ingredients: ⅓ cup extra-virgin olive oil 3 medium carrots (about ¾ pound), cut into 1 ½-inch thick circles 3 Zucchini diced 4 cups red bliss potatoes (about 1 pound), cut into 1 ½-inch thick slices 3 medium parsnips (about 1 pound), cut into 1 ½-inch thick slices 1 cup sweet potatoes (about 1 pound), cut into 1 ½-inch thick slices 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 teaspoon dried thyme 1 teaspoon dried basil ¼ teaspoon sea salt 2 tablespoons freshly ground black pepper
Directions:
Preheat oven to 400o F.
Grease the Large Cookie Sheet or Jelly Roll 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 the Large Cookie Sheet. Place on middle rack in oven and bake for 35 to 40 minutes. |
