Name: Roasted Winter Vegetables
Ingredients: 3 carrots, peeled and sliced 1 large sweet potato, peeled and sliced 1 1/2 C Brussels Sprouts, trimmed and halved 4 C small red potatoes, scrubbed and halved 1/3 C olive oil 1 t dried thyme 1 t dried oregano 1 t dried basil 1/4 t Kosher Salt few good grinds from the pepper mill

Roasted Winter Vegetables

Print Recipe

Roasted vegetables with dried herbs

Author: Rocky Mountain Woman

Ingredients

Scale

3 carrots, peeled and sliced

1 large sweet potato, peeled and sliced

1 1/2 C Brussels Sprouts, trimmed and halved

4 C small red potatoes, scrubbed and halved

1/3 C olive oil

1 t dried thyme

1 t dried oregano

1 t dried basil

1/4 t Kosher Salt

few good grinds from the pepper mill

Instructions

Place prepared vegetables in a large bowl, add the olive oil and toss

Place on greased baking sheet

Sprinkle with dried herbs, salt and pepper

Roast in a 400 degree oven until potatoes are soft, about 40 minutes

Find it online: https://therockymountainwoman.com/roasted-winter-vegetables/