Roasted Winter Vegetables

Roasted vegetables with dried herbs



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


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