Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Okay friends, Thanksgiving is upon us. Is your menu complete?
Is your turkey purchased?
Have you decided what kind of potatoes to make?
Are there veggies on your menu?
If you've answered the last two questions "no," then have I got a deal for you! You probably realize some form of healthy vegetable side is needed in this traditionally carb-overloaded dinner, right? Here's the answer: roast up a bunch of root vegetables with fall herbs and serve them alongside your turkey. I've taken carrots, brussels sprouts, yukon gold potatoes, parsnips and sweet potatoes and roasted them up with oregano, rosemary, thyme and basil to create the ultimate side dish with the flavors of fall. Starch and veggie all in one. If you have other potato plans, feel free to replace with more root veggies. Best of all, the oven does (almost) all of the work as they caramelize and sweeten! Yes, there is a little bit of chopping involved here but it could be done a day ahead. Just keep the potatoes submerged in water and dry them off before roasting so they don't turn brown before you're ready to cook them (a good job for a kitchen "helper" like a kid, mother-in-law or other well-meaning individuals). Be sure to spread the potatoes and veggies out so they roast and don't steam (makes a huge difference in texture and level of caramelization). For this amount I placed two jelly roll pans in the oven side by side, tossing the mixture once halfway through.

This is a fantastic side to serve along with any roasted meat (not just turkey). In fact, I served these little gems recently with Fig Balsamic Roasted Pork Tenderloin and it felt like a restaurant-quality, date night meal right at home. Except my kids were there and we had to rush off to church choir practice afterwards...but I digress. Whether you make this ideal fall side for Thanksgiving or an everyday feast, your family will thank you. In fact, make up a double batch, then combine the leftovers with some veggie broth and half & half the next day, whiz it up in your food processor or immersion blender for an awesome roasted veggie soup! If there are any left. But don't count on it, because they are that good.

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts (adapted from foodnetwork.com)

3 medium carrots, cut into 1" circles
1 lb. brussels sprouts, halved (quartered if large)
1 lb. yukon gold potatoes, cut into 1" pieces
3 parsnips, cut into 1" circles
1 lb. sweet potatoes, cut into 1" pieces
1/4 c. olive oil
1 T. dried oregano
1 T. dried rosemary
1 t. dried thyme
1 t. dried basil
2 t. salt
1 T. pepper

Preheat the oven to 375. Spray 2 jelly roll pans with cooking spray and set aside. Place the vegetables, oil and spices in a large bowl and toss well to combine. Spread the vegetables onto the pans in a single layer and roast in the preheated oven for 20 minutes. Toss and continue roasting for another 20 minutes until the vegetables are cooked through and slightly caramelized. 

8 servings (190 calories each serving) according to my calculator on loseit.com