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Home / Recipes / Herbaceous Sheet Pan Brussel Sprouts, Potatoes and Carrots
Herbaceous Sheet Pan Brussel Sprouts, Potatoes and Carrots

Herbaceous Sheet Pan Brussel Sprouts, Potatoes and Carrots

Mar 13, 2024 Brussel Sprouts,  Carrot,  Potatoes

6 Servings | Prep Time 20 min | Cook time 40 minutes

 Ingredients 

  • 1/3 cup extra-virgin olive oil
  • 3 medium carrots cut in half and then cut into 3 inch pieces lengthwise, simply toss the narrow ends in
  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
  • 4 cups potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

Or add any other preferred spice combination

 

  • Preheat oven to 400 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
  • Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
  • Add some leeks sauteed in butter or olive oil on top and eat with sour cream or yogurt on the side.