The world's best vegetarian recipe for winter vegetables, courtesy of the talented Giada De Laurentiis

This time of year, the vegetable pickings can be, well, a bit less inspiring.

In the summer, I can come up with tons of ideas for the baskets of deep red tomatoes and bundles of deep green asparagus. But, come the winter, I don't seem to be inspired by root vegetables.

So I decided to browse some recipes to see if anything looked appealing. And that's when I stumbled across this truly amazing vegetarian recipe from Giada De Laurentiis.

Why should you buy root vegetables?
Ranging from carrots and potatoes to turnips and parsnips, not only are root vegetables incredibly cheap, but they last damn near forever, they are loaded with nutrients, and they are low in calories and incredibly filling.

How do you buy and store root vegetables?
You need a primer on root vegetables. And, as luck would have it, I already wrote one which you can find here. (And, for the mommies and daddies out there, this link will also take you to a very nice vegetarian recipe for carrot baby food).

So are we ready to cook? I said, are we ready to COOK? Well, yes, good.
Vegetarian Giada De Laurentiis recipe for Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet 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

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.