Recipes

ROASTED POTATOES, CARROTS, PARSNIPS & BRUSSEL SPROUTS

Posted On: 2023-06-16 13:12:29

Ingredients:

1/3 cup extra-virgin olive oil

3 medium carrots, cut into 4cm pieces

230g Brussels sprouts, halved

450g potatoes cut 4cm thick

3 medium parsnips, cut 4cm thick

450g Kumara cut 4cm thick

1 tablespoon dried oregano

1 tablespoon 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 200C

Grease a 30 by 40cm baking sheet pan with extra-virgin olive oil.

Place vegetables except the brussels sprouts 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 20 to 25 minutes then add the brussels sprouts and cook for a further 10-15 minutes or until the vegetables are a golden brown.

You can test the potatoes by stabbing them with a knife, when they are cooked the knife will easily pass all the way through.

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