Baked potatoes, carrots, parsnips, and Brussels sprouts

Ingredients:

• 1 1/2 cups Brussels sprouts (about 220g), halved
• 1/3 cup extra-virgin olive oil
• 3 medium carrots (about 300 g), cut into 4 cm thick circles.
• 4 cups red potatoes (about 450g), sliced ​​into 4cm thick rounds
• 3 medium parsnips (about 450g), sliced ​​into 4cm thick rounds.
• 1 cup sweet potato (about 450 g), cut into 4 cm thick rounds.
• 1 tbsp. l. dried oregano
• 1 tbsp dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

Preparation:

1. Preheat oven to 200°C.
2. Grease a 27 x 42.5 cm baking sheet with extra-virgin olive oil. Place the vegetables on the baking sheet and season with dried herbs, salt, and black pepper. Toss well to evenly coat all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
3. Spread everything evenly on a large baking sheet. Place on the middle rack of the oven and bake for 35-40 minutes.