Roasted Potatoes, Carrots, Parsnips And Brussels Sprouts Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)
CAL
585
FAT
89%
CHOL
59%
SOD
323%

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Ingredients for 6 servings

1/2 cup extra-virgin olive oil

1 tablespoon dried oregano

2 tablespoons freshly ground black pepper

1/4 cup sea salt

1 tablespoon dried rosemary

4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices

1 teaspoon dried basil

3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices

1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

1 1/2 cups Brussels sprouts (about 1/2 pound), halved

3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles

1 teaspoon dried thyme

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