Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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

Tip: Click on the ingredient links to learn the nutritional information for all the Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts ingredients. The serving size for any ingredient in Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 400 degrees F.

In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.

Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.