Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Holiday, Side Dishes, Vegetables

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe PictureSource: Giada De Laurentiis, Cooking Channel
URL: http://www.cookingchanneltv.com
URL: http://recipes.nalbone.us

Servings: 6

Preparation Time: 20 minutes
Start to Finish Time: 1 hour

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 3 medium carrots (about 3/4 pound) cut into 1 1/2-inch thick circles
  • 1 1/2 cups Brussels sprouts (about 1/2 pound) halved
  • 4 cups red bliss potatoes (about 1 pound) cut into 1 1/2-inch thick slices
  • 3 medium parsnips (about1 pound) cut into 1 1/2-inch thick slices
  • 1 cup sweet potatoes (about 1 pound) cut into 1 1/2-inch thick slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 2 tablespoons freshly ground black pepper

Directions

  1. Preheat oven to 400 degrees F.
  2. 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
  3. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Yield: 6 servings

Per Serving (excluding unknown items): 336 Calories; 13g Fat (33.0% calories from fat); 5g Protein; 53g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 119mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 2 1/2 Fat.

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