BRUSSEL SPROUTS IN VEGETABLE SOUP RECIPES

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ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUT…



Roasted Potatoes, Carrots, Parsnips and Brussels Sprout… image

Provided by Giada De Laurentiis

Categories     side-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 12

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
1 teaspoon freshly ground black pepper

Steps:

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

Nutrition Facts : Calories 269 calorie, FatContent 13 grams, SaturatedFatContent 2 grams, CholesterolContent 0 milligrams, SodiumContent 150 milligrams, CarbohydrateContent 37 grams, FiberContent 8 grams, ProteinContent 4 grams, SugarContent 7 grams

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