Root vegetables are particularly forgiving when it comes to roasting times: Slightly undercooked and they have a little extra firmness, while on the other hand it takes quite a while to overcook them to the mushiness point. So this recipe is one of my main choices when I’m preparing an entrée that’s going to require stovetop attention at the end of cooking. While I’m reducing a sauce or sautéing some veal, I don’t want to worry that I’ll need to remove the veggies from the oven at precisely 7:15. And with this recipe, I don’t.

Ingredients

　　4 medium carrots (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices

　　4 medium parsnips (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices

　　8 ounces Brussels sprouts, halved

　　1 large sweet potato (about 8 ounces), peeled and cut crosswise into 1 1/2-inch-thick slices

　　1/3 cup extra-virgin olive oil

　　1 tablespoon dried oregano

　　1 tablespoon dried basil

　　1 teaspoon dried thyme

　　1 teaspoon dried rosemary

　　2 teaspoons kosher salt, plus more to taste

　　2 teaspoons freshly ground black pepper, plus more to taste

　　Position the rack in the center of the oven and preheat the oven to 400 degrees F. In a large bowl, toss the carrots, parsnips, Brussels sprouts, sweet potato, oil, and herbs with 2 teaspoons each of kosher salt and pepper to coat. Arrange the vegetables evenly on a large, heavy baking sheet. Roast the vegetables until tender and golden, stirring occasionally, about 35 minutes. Season with more salt and pepper to taste. (The vegetables can be made up to 4 hours ahead. Rewarm in the oven before serving.) Transfer the vegetables to a platter and serve.

　　Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.