INGREDIENTS
1/2 lb
brussels sprouts
1 lb
sweet potatoes
1 lb
red bliss potatoes, red
1 tsp
Basil, dried
3
Carrots (about 3/4 pound), medium
1 tbsp
Oregano, dried
3
Parsnips (about1 pound), medium
1 tbsp
Rosemary, dried
1 tsp
Thyme, dried
1 tsp
Black pepper, freshly ground
1/4 tsp
Sea salt
1/3 cup
Olive oil, extra-virgin