Thanksgiving Roasted Carrots, Potatoes, Brussels Sprouts and Parsnips

• 1/4 cup olive oil
• 2 large carrots about 3/4 pound, or 2 large ones, cut into 1 1/2-inch thick circles
• 123 cups brussels sprouts about 1/2 pound, halved
• 4 cups potatoes red bliss, 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 1/4 cups sweet potatoes, or yams about 1 pound, cut into 1 1/2-inch thick slices
• 1 tablespoon oregano dried
• 1 tablespoon rosemary leaves dried
• 118 teaspoons thyme dried
• 118 teaspoon basil dried
• 1/4 teaspoon sea salt
• 1 1/2 tablespoons black pepper freshly ground, or as needed

1. Preheat oven to 400F (200C).
2. Coat an 11 by 17-inch baking sheet pan with cooking spray or grease with olive oil.
3. Arrange vegetables in baking sheet and add the dried herbs, salt and pepper.
4. Toss well, until evenly coat all the vegetables with the seasonings and oil.
5. Drizzle more oil if the vegetables are still dry.
6. Spread the vegetables evenly on a large baking sheet.
7. Set on middle rack in oven and bake for 38 to 40 minutes.
8. Cool a few minutes and serve warm.

olive oil, carrots, brussels sprouts, potatoes red bliss, sweet potatoes, oregano, rosemary, thyme, basil, salt, black pepper

Taken from recipeland.com/recipe/v/thanksgiving-roasted-carrots-po-51391 (may not work)