Ingredients:

  • 3 medium carrots (about 3/4 pound), cut 1 1/2-inches thick
  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
  • 2 cups radishes, halved
  • 3 medium beets (about 1 pound), cut into 1 1/2-inch thick slices
  • 2 cups sweet potatoes (about 2 pounds), 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 teaspoon salt
  • 2 Tablespoons freshly ground black pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a large bowl toss vegetables well with olive oil, herbs, salt and pepper.
  3. Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.

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