Roasted Potatoes and Carrots

Ingredients

• 1/3 cup olive oil
• 3 medium Carrots cut into 1½ inch thick circles
• 1 ½ cup Brussels sprouts halved (optional)
• 4 cups Red, Yellow, or Russet potatoes cut into wedges or slices
• 1 cup Sweet Potatoes cut into wedges or slices (optional)
• 1 Tbls Oregano, fresh or dried
• 1 Tbls Rosemary, fresh or dried
• 1 Tbls Thyme, fresh or dried
• 1 Tbls Basil, fresh or dried
• ¼ tsp Sea Salt
• 2 Tbls freshly ground blk pepper

Directions

Preheat oven to 400 degrees. Grease 11 x 17 inch baking sheet with the olive oil. Place vegetables on baking sheet and add the, minced fresh, or dried, herbs; salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Spread out evenly and bake for 35 to 40 minutes.