Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

30		medium carrots, cut into 1-1/2-inch thick circles
1/2  lb.		cups Brussels sprouts, halved
2		cups red bliss potatoes, cut into 1-1/2-inch thick slices
1/2  cup		medium parsnips (about1 pound), cut into 1-1/2-inch thick slices
2		cup sweet potatoes, cut into 1-1/2-inch thick slices
2  tablespoons		extra-virgin olive oil
1  tablespoon		dried oregano
1  tablespoon		dried rosemary
1  teaspoon		dried thyme
1  teaspoon		dried basil
1/4  cup		sea salt
2  tablespoons		freshly ground black pepper

Tip: For nutritional information on all the ingredients in Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts just click on each ingredient name. Then adjust the serving size for any Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 400 degrees F.

In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.

Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.