ROASTED POTATOES AND CARROTS RECIPE RECIPES

Name: Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: italian
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; 1 teaspoonu00A0freshly ground black pepper

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS ...

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts ... 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

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
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

ROASTED SWEET POTATOES AND CARROTS RECIPE - COUNTRY LIVING

Roasted Sweet Potatoes and Carrots Recipe - Country Living image

Coated in orange juice and spices — in addition to the usual oil — this sweet potato, carrot, and onion mix pops with flavor.

Provided by COUNTRYLIVING.COM

Categories vegetarian autumn Christmas dinner party feed a crowd Thanksgiving dinner lunch side dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 24

Ingredients

2 large sweet potatoes (about 1 1⁄2 pounds), peeled and ends removed, cut into 1⁄4-inch-by- 3-inch batonnets
8 medium carrots (about 1 pound), quartered lengthwise and cut into 3-inch pieces
1 large onion, cut into 1⁄2-inch- thick slices
2 large garlic cloves, minced
Juice of 1 orange (about 1/2 cup)
3 tbsp. butter, melted
2 tbsp. olive oil
1 tsp. kosher salt
1 tsp. sweet paprika
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
20 mint leaves
1/2 c. Savory Roasted Pecans (recipe follows)
1/2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
1/2 tsp. red pepper flakes
1/2 tsp. chili powder
1/4 tsp. sweet paprika
1/4 tsp. ground cumin
3/4 stick butter
2 c. pecans

Steps:

Preheat oven to 400°F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat. Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving. To make the pecans: Preheat oven to 350°F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.

Nutrition Facts : Calories 290 calories

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