Roasted Root Vegetables

Ingredients:

1/4 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red potatoes (about 1 pound), quartered
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
4-5 springs of fresh chopped rosemary
1/2 teaspoon kosher salt
2 tablespoons freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Cover baking sheet with foil and spray with non-stick spray. Place vegetables on baking sheet and add the dried herbs, rosemary, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. Place on middle rack in oven and bake for 35 to 40 minutes. Toss once during cook time.