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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Recipe

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

Showing 1-10 of 20

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  • on April 09, 2012

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    This recipe was deli-sh!! I did read the reviews before I made it and most definitely cut the salt back! I omitted the parsnips (just a personal preference and added a cup of small brown mushrooms, and two large diced and caramelized onions, and just before roasting, lightly dusted with Parmesan cheese. My family devoured every bit... even the ones that don't care for brussels sprouts! I think the next time I make it, I will add baby portabellas, baby carrots instead of sliced carrots, and different colors of fingerling potatoes for visual interest.

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  • on January 12, 2012

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    We cleaned the platter! Very good and easy. Definitely a redo.

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  • on December 27, 2011

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    Loved it. Made it for Christmas dinner and it was a hit. I added some mushrooms and red onions and a little grated parmasean when I took it out of the oven everybody loved it even the kids!!!

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  • on February 23, 2011

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    Just a side note .. the 1/4 c of salt is a typo... It is meant to be 1/4 tsp. (There's a corrected version online as well .. unfortunately this one is still listed. I found this one first but luckily kept searching for parsnips recipes and found the other one as well. Hurray for less salt!!

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  • on January 02, 2011

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    SOOOO good! I definitely followed others advice and cut all seasonings in half except for the salt - STILL was a lot of seasoning but very good. I skipped the parsnips but added a whole onion sliced up and 12 garlic cloves. I also left the brussel sprouts whole instead of cutting in half...they were the perfect consistency! Oh, and definitely cut those carrots way smaller than everything else or they won't good enough. Super yummy & will definitely make this again! Thank you!

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  • on December 30, 2010

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    I hesitate to give 4 stars only because of the amount of salt listed. I normally always cut back on the salt in recipes but for some reason did not here and DEFINITELY should have. I wish I read the reviews before I made this. That being said, I will make this recipe again but not with that amount of salt. It makes a beautiful presentation. I served it along Giada's Roast Pork with Port and Fig Sauce and it all went well, except for the salt. Oh well - my fault for not reading the reviews first.

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  • on December 11, 2010

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    I made this at a friends house and she said it was the best oven roasted veggies she had ever tasted. The store didn't have any parsnips so I got rutabagas instead OMG it was so AMAZINGLY delishious!! I agree DO NOT use as much salt as called for in the recipe, way to much. I served it with the chicken with goat cheese and sun dried tomatoes recipe...TO DIE FOR!! YUMMY

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  • on December 08, 2010

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    This was awesome! I'm trying a low carb diet, so eliminated the potatoes and quartered 2 small onions instead. I've never had parsnips before and now I think I'm addicted! They are soooooo good, taste similar to sweet potatoes. I didn't measure the spices, just eyeballed them, and it turned out WONDERFUL! I will be making these at least once a week. Thanks Giada!!!

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  • on December 01, 2010

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    LOVED this combination of potatoes and veggies roasted and the perfect blend of seasonings. Glad i read the previous reviews about the salt, thats definitely way too much. I just eye ball all the seasonings. came out wonderful! thanks Giada!

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  • on November 25, 2010

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    Don't follow these measurements, add only 2 tsp each of salt & pepper!!!! Then don't use every bit of the herb, salt & pepper mix on the veggies or they'll be overpowered. It was very good, with only 2/3 of the mix used!

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