This is a wonderful and nutritious fall dish that will add color and flavor to any holiday meal.
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 6 servings
Ingredients
- 3 medium carrots - cut into 1 1/2-inch pieces
- 1 ½ cups Brussels sprouts - halved
- 4 cups small red potatoes - halved
- 3 medium parsnips - cut into 1 1/2-inch pieces
- 1 cup sweet potatoes - cut into 1 ½-inch thick pieces
- 1/3 cup avocado oil
- 2 tablespoons ground black pepper
- 2 tablespoons sea salt
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 tsp dried thyme
- 1 tsp dried basil
Instructions
Preheat oven to 400 degrees F. In a large bowl add the carrots, Brussels sprouts, red potatoes, parsnips, and sweet potatoes. Toss well with avocado oil, herbs, salt, and pepper. Spread the vegetables evenly on a large baking sheet. Place on medium rack in the oven and bake for 35-40 minutes.
Alternate Instructions
If you want to limit the amount of oil used, you may place the vegetables on a baking sheet and lightly spray them with avocado oil. Then sprinkle the herbs, salt, and pepper over them. Put them in the oven and bake as described above.