Herb Roasted Fall Veggies

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Servings: 6-10

Ingredients

1 1/2 lbs. small potatoes, cut into bite size wedges

1 lb. Brussels sprouts, ends trimmed and halved

1 lb. carrots, peeled, and sliced

1/3 cup extra-virgin olive oil

1 tbsp. dried rosemary

2 tsp. smoked paprika

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. salt

Freshly ground black pepper to taste

  1. Preheat the oven to 400°F. Place all vegetables into a large bowl (two if necessary), drizzle with olive oil, and toss to coat. Add rosemary, paprika, thyme, oregano, salt, and pepper, and toss to coat again.

  2. Spread onto a parchment or foil lined baking sheets, and roast until lightly charred and tender, about 35-40 minutes, tossing once halfway through.

Tips

  • You will likely need more than one baking sheet, as you don’t want to overcrowd everything.

Ben Mastracco