As I have heard most of the country is dealing with, temperatures are freezing here. But by freezing I’m talking extremely cold. Today the high was -4ºF…the high people! Therefore, all I could think about today was staying warm and cozy inside my house. I made delicious Cranberry Streusel Muffins this afternoon and then thought ahead to dinnertime comfort food.

©EverydayCookingAdventures 2013

I had a bunch of seasonally winter/fall ingredients in the house and found this recipe to roast them all together…perfect. The oven heat was lovely and these veggies came out tender inside, crispy on the outside, and very flavorful of earthy goodness. I subbed a turnip for the carrots because that’s what I had on hand.

©EverydayCookingAdventures 2013

Surprisingly, my favorite ingredient in this dish was the roasted Brussels Sprouts. Thanks to my friend, Candice, I first tried these baby cabbages with a bad rep about a month ago with Quinoa (click link for recipe), and am now happy to buy them at the market. Here are my roasted veggies:

Giada De Laurentiis Roasted Potatoes, Carrots, Parsnips & Brussels Sprouts ©EverydayCookingAdventures 2013

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy: Giada De Laurentiis, Everyday Italian on The Food Network

Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 3 servings

Ingredients

• 2 – 3 Tbsp. extra-virgin olive oil
• 2 medium carrots, cut into 1 1/2-inch thick circles
• 3/4 cup Brussels sprouts (about 1/4 pound), halved
• 2 cups small red potatoes, cut into 1 1/2-inch thick slices
• 1 large parsnip, cut into 1 1/2-inch thick slices
• 1/2 cup sweet potatoes (about 1/2 pound), cut into 1 1/2-inch thick slices
• 1/2 Tbsp. dried oregano
• 1/2 Tbsp. dried rosemary
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/4 tsp. sea salt
• 1 Tbsp. freshly ground black pepper

Directions:
1. Preheat oven to 400ºF. Grease a jelly roll pan/baking sheet with extra-virgin olive oil. Place vegetables on pan 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.

2. Place pan/sheet on middle rack in oven and bake for 35 to 40 minutes.