Roasted Potatoes, Carrots, Parsnips, and Brussels Sprouts
3 medium carrots, cut into 1” circles
1 lb. brussels sprouts, halved (quartered if large)
1 lb. yukon gold potatoes, cut into 1” pieces
3 parsnips, cut into 1” circles
1 lb. sweet potatoes, cut into 1” pieces
1/4 c. The Tasteful Olive Gremolata infused olive oil
1 T. dried oregano
1 T. dried rosemary
1 t. dried thyme
1 t. dried basil
2 t. salt
1 t. pepper
Fleur de Sel for finishing (available at The Tasteful Olive)
Preheat the oven to 325. In a large bowl, place the carrots, brussels sprouts, potatoes, parsnips, and sweet potatoes. Pour the olive oil over the vegetables, then season with oregano, rosemary, thyme, basil, salt, and pepper. Spread the vegetables onto two half sheet pans and roast for 20-30 minutes until cooked through and slightly caramelized. Season with Fleur de Sel before serving.
