Ingredients

• 1/3 cup extra virgin olive oil
• 3 medium carrots, cut into 1-1/2-inch thick circles
• 1 1/2 cups Brussels sprouts, halved
• 4 cups Red Bliss potatoes, cut into 1-1/2-inch thick slices
• 3 medium parsnips, 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
• 2 tablespoons black pepper
• 1 cup sweet potato, cut into 1-1/2-inch thick slices