Easy Roasted Vegetables

This is a great recipe for seasoned roasted veggies.  It will serve 8+ people.

Ingredients

• ¼ cup extra virgin olive oil (may need a bit more)

• 3 medium carrots, peeled and cut into 1 to 1 ½ inch chunks

• ½ lb (about 1 ½ cups) large brussels sprouts, outer leaves removed and halved

• 1 lb ( about 4 1/2 cups) baby red potatoes, halved or quartered

• 1 large red onion, halved and cut into thick 1 inch pieces

• 1 lb (about 1 ¼ cup) sweet potatoes, peeled and cut into 1 ½ inch thick slices

• ¾ Tbsp dried oregano

• ¾ Tbsp dried crushed rosemary

• 1 tsp dried thyme

• 1 tsp dried basil

• ¾ tsp freshly cracked pepper

• ½ tso sea salt (add more to taste)

*optional:  fresh herbs for garnish (thyme or parsley

 Instructions

1. Preheat oven to 400 degrees F. 

2. Use 2 cookie sheets. Place all veggies in a bowl.  Add olive oil and spices.  Toss well to evenly coat all veggies. 

3. Spread out on the cookie sheets in 1 even layer (do NOT overlap or you will steam veggies instead of roasting.  

* It’s OK to roast both cookie sheets of veggies at the same time.  I swap the racks when I flip the veggies.  Flip veggies 20 minutes into baking time.  Bake for 35 to 40 min.

Note:  Pieces were pretty small which worked out great.  I added baby Yukon Gold potatoes.  I used 1 cup of everything.  Also, I tried with small brussels sprouts cut in half. They came out perfect.