Hey Y’all! Did you enjoy that extra hour of sleep last night? I would have had I not forgotten to reset my alarm! I jumped up like a jackrabbit thinking it was 4:30a.m., all set to drive my family to the airport and then I found them sending up smoke signals in zzzzzz’s! That’s when I realized my mistake. I tried to go back to bed but no luck after completing my morning ritual of washing my face, brushing my teeth and putting on the tea kettle for my morning cuppa.

All I could think about is how I would not be robbed of that extra hour of sleep so

To make up for my mistake, I took an extra long afternoon nap. Now I’m satisfied and ready to start daylight savings time “on time!”

Here is another recipe for the Not Your Normal Thanksgiving Series. Find #1 here and #2 here. This recipe comes from another one of my favorite chefs, Giada De Laurentiis. Giada is part of the Food Network crew and has tons of fresh and unique recipes adapted from her Italian heritage. Roasted Potatoes, Carrots, Parsnips and Brussel Sprouts may be a long name for a recipe but wait until you see how easy peasy this recipe is to prepare. Just cut, dice and throw these four veggies in a roasting dish, follow the “elementary my dear” directions and you’ll have a side dish that’s mixed with everyone’s favorites.

Until next time,

Yields 6

Roasted Potatoes Carrots Parsnip Brussel Sprouts

20 minPrep Time

40 minCook Time

1 hrTotal Time

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  • 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 (I used red new 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
  • 1 teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes or until potatoes are tender.