Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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4.5 138
I don't understand why this recipe is not described  as super spicey or at least "spicey"! I halved the pepper and it is still way too spicey! Way to hot for me so definitely too hot for my 20 month! Very disappointed.   I feel llike I just wasted a couple lbs of veggies.  item not reviewed by moderator and published
I made this for a holiday dinner for family and have been asked to make it for Christmas Eve dinner. I substituted zucchini for the sweet potato, and added cremini mushrooms; both of which added greater depth to the flavors. item not reviewed by moderator and published
I followed this recipe exactly as written, except for the 2T of pepper. I feel it still had entirely too much oregano, rosemary, and thyme. The recipe calls for 1T of each. Next time, i'll cut back to 1t of each, along with cutting back on the pepper. It's unfortunate that I spent so much time and money on this and it was a huge disappointment … I'll even say, inedible … and I never say that! I have loved all of Giada's recipes up until now. item not reviewed by moderator and published
It was good with my adaptations! It cannot be enjoyed as printed here. If you are going to print recipes like this on your website, please do it correctly! Look at all the people who spent the money only to ruin the dish because of your errors in print. 2 Tablespoons of pepper is an error, as well as the basil and oregano are the opposite of what Gina says. She says the oregano is strong and earthy, but you printed to use a whole tablespoon. This is just a mess of a recipe! IS there any reason for all the errors? item not reviewed by moderator and published
Unfortunately, I didn't read the reviews. Don't use 2 tablespoons of pepper like I did. I ruined this great dish for thanksgiving. This was one of two Food TV recipes that failed. I just need to stick with Ina Garten. Lesson learned: read the reviews before making to make sure the recipe is sound. item not reviewed by moderator and published
I'm really glad I'm not the only one who was horrified by the results of 2T of black pepper. Surely that must be a misprint???!!! 2t is perfect (I made the recipe as shown a few years ago, and the pepper overwhelmed everything and it was too hot to eat. I made it the following year with 2t of black pepper, and it was delicious). item not reviewed by moderator and published
This was great: looked beautiful, delicious and healthy. I didn't have all veggies on hand but still great with carrots, red potatoes and brussel sprouts. Will make again soon! So easy! item not reviewed by moderator and published
TOO MUCH PEPPER!!! Must be a misprint. item not reviewed by moderator and published
Light and delicious! Love this! Made in many times. item not reviewed by moderator and published
It was ok, but not great. Think to much going on.. maybe next time will try with fresh herbs. item not reviewed by moderator and published
Definitely a crowd pleaser and could not be easier. I agree on the pepper though. 2t is more like it. 2T was uncomfortable and masked the flavors of the veggies a bit. Better the next day re-heated when it died down a bit. item not reviewed by moderator and published
Altered, this recipe is fantastic. However, I first prepared this with the exact measurements listed above, which includes what can only be a misprint. 2 TABLESPOONS of black pepper yields a result so potently hot as to render it absolutely inedible! Luckily, I had enough time before my family's Thanksgiving celebration to make the recipe again, this time with 2 TEASPOONS of black pepper. Then, it's extremely delicious! item not reviewed by moderator and published
I made a double recipe for a potluck dinner - it was a crowd-pleaser! item not reviewed by moderator and published
Delicious! Added some fresh parsley which was not needed,but I did not use brussel sprouts and i wanted some more color. item not reviewed by moderator and published
Amazing! item not reviewed by moderator and published
I made this dish with out the potatoes and brought it to my husband's family get together and everyone enjoyed the dish. I love brussel sprouts and this is delicous. I did not use all the vgetables so the next day I made it again for my husband and I. I will make it again. Thank you Giada. item not reviewed by moderator and published
So delicious and easy to make! Parsnips are not in season now, so I jut didn't use them. I think the recipe calls for way too much pepper...Also, brussels sprouts tend to be ready faster than yams, so when I will make this again I think I will add them 5-10 min after I start cooking. Maybe it's just my oven but total cooking time was closer to 50 minutes. item not reviewed by moderator and published
Made this recipe for Passover .. huge success. Very easy. Have made it two times since then. Prep time was more than 20 minutes. item not reviewed by moderator and published
Fantastic! Used carrots, rutabaga and gold potatoes. Lessened the herbs - cook time was right on. item not reviewed by moderator and published
I added in bacon, onions and garlic. Made a double batch for Easter lunch. It was all gone when the dinner was done. Had to cook for 1:30 to get everything baked well. Did the garlic and onion with bacon and then poured over before I added spices. Very tasty and pretty simple to make. would add more Brussels sprouts next time. item not reviewed by moderator and published
Made this for Thanksgiving w/ my in-laws and there was hardly any left! After reading the reviews on this, I made some changes of my own. The measurements on the spices are completely off, ESPECIALLY w/ the pepper. Here's what I did: 1 tsp. of oregano, rosemary, sea salt, thyme, pepper & basil. I ended up not using all of the spice mixture, but about 2/3 of it. I coated the pan w/ foil and greased it w/ the EVOO and put the carrots & parsnips in 1st and covered them w/ foil. I roasted them for 15 mins. and it helped soften them. I removed the foil, then I added the other veggies and that's when I added the oil and spices. I only roasted it for 35 mins., stirred at the 1/2 way mark and it came out PERFECT! item not reviewed by moderator and published
I made it and it was VERY EASY to follow and execute. I did not use the same exact vegetables this recipe lists, and I like that it helped get an overall base as to how to ake oven-roasted veggies in general. To the author and/or publisher: Thank you for sharing! item not reviewed by moderator and published
This was a great recipe. A definite keeper. I added tarragon fresh mushrooms and fresh sweet peppers for more color and flavor. I also repeated the entire seasoning mix a second time for some baked chicken breast that I did baked on the side to complete the meal. I will use have the pepper in the future. The recipe was fine for me but my kids and wife complained that it was too spicy. Brussel sprouts never tasted so good. item not reviewed by moderator and published
Very tasty used as a side dish with roast and it was delicious!! Will definitely use this as a side dish with almost anything in the future! item not reviewed by moderator and published
The herb blend was so delicious. I used carrots, zucchini, potatoes, and onions. I will definitely try this again. Everyone loved them. item not reviewed by moderator and published
Very good. I used dried rosemary as directed, but will go for fresh next time. Eating dried rosemary is kind of like eating twigs! I doubled the brussels sprouts and added some white and red pearl onions. Very easy and very tasty! item not reviewed by moderator and published
Giada's version of roasted veggies is so flavorful because of the use of the herbs! For Thanksgiving I make 2 different types of this - one with leeks, parsnips, brussels sprouts & grapes with the olive oil and fresh herbs at the last few minutes and another with the sweeter veggies - sweet potatoes and carrots with honey, balsamic vinegar and cinnamon item not reviewed by moderator and published
So simple yet a crowd pleaser. I used fresh herbs because I had them. I also decreased the oil because I could. Great recipe! Good for a autumn pot luck. item not reviewed by moderator and published
The sweet potatoes were the best part! Absolutely the best savory sweet potatoes I've ever had! All that said, this recipe calls for way too much pepper and too little salt. I'd go with 1-2 tsp freshly ground pepper and maybe 1/3 to 1/2 tsp of sea salt. Then adjust to taste. item not reviewed by moderator and published
In the video, I did not see Giada use sweet potatoes. This is delicious without them. I have been roasting brussels sprouts for a long time now; the addition of carrots and parsnips and all the herbs is a great flavor combination. Mary/Tennessee item not reviewed by moderator and published
This is absolutely delicious! I first made it probably close to two years ago, and the vegetables were incredibly tasty and came out with a great crust on the outside, while still being very tender on the inside. It was the first time I ever really liked eating brussels sprouts! The brussels sprouts are incredibly popular now in my house and when people are over, so I oftentimes make this dish with just that one vegetable. They are soooo good! item not reviewed by moderator and published
I love the heavy use of herbs in this recipe. I added 2 cloves of crushed garlic to the olive oil and let it sit for an hour before use and like others, I went a little lighter on the pepper. Next time I'm going to add in some pearl onions too. Excellent! This one moves into the pile of frequently used recipes at my home. item not reviewed by moderator and published
Slam dunk!! Wonderful receipe, I cut back a little on the oregano, because I am not a fan, also went a little lighter on the pepper. The flavor was so good, especially the sweet potatoes. I will probably make this for Thanksgving, nice rustic looking side dish. item not reviewed by moderator and published
Awesome, awesome! I am not the best cook and made this for my family and they LOVED it. It was easy, I roasted for almost 50 min at 375. Otherwise did exactly what recipe called for. item not reviewed by moderator and published
Delicious! My husband raved about it - the vegetables are nice and brown, but tender inside. I am definitely making this for Thanksgiving as a side. item not reviewed by moderator and published
Roasted root vegetables are a staple at our house. I'm so glad to find a recipe with different herbs. This recipe is delicious! item not reviewed by moderator and published
Love it! I use with all kinds of veggies : item not reviewed by moderator and published
Delicious!! item not reviewed by moderator and published
Even after reading many reviews & separating the parsnips and sw pot onto another pan, pre-cooked those for 25 min before the 2nd pan went in, all told the cooking time was 1 1/2 hrs, the parsnips were not cooked, and I picked them out before serving the rest. Next time I'll cut them way smaller & pre-cook in the microwave. Tasted great though... item not reviewed by moderator and published
Made this and served it along with Giada's Roasted Pork Loin recipe. I cut back on the pepper like other reviewers mentioned and adjusted the rest of the spices to my liking. Forgot about the sweet potatoes - and didn't miss them. There were alot of leftovers, which I turned into a roasted root vegetable soup, minus the brussel sprouts - which I finely sliced and served as a garnish to the soup, which some grated sharp cheddar cheese. It was delicious! I would make the vegetables again, just to turn them into soup. item not reviewed by moderator and published
This is tasty!!!!!!! I did not add as much pepper as the recipe called for. I would have added more brussel sprouts! Basically this recipe is a total keeper! The spices and slow roasting make the dish ultra tasty!! This is one i will repeat often in the winter!!!!!!! item not reviewed by moderator and published
Served this last night at a dinner party. Everyone loved it. I read the reviews and people were complaining about the pepper etc. I watched the video. She used 1 teaspoon of oregano, a tbsp of rosemary and she ran the peppermill over the veggies. She did not use two tbsp of pepper. I have had this happen before with recipes on the food network website. They are not always the same as the recipe on the show. That said this is a keeper recipe. item not reviewed by moderator and published
This is wonderful and so easy item not reviewed by moderator and published
Excellent! Very easy. I made it for my in laws and my mother in law (who is an amazing cook asked me for the recipe! A great side dish with almost any meat. item not reviewed by moderator and published
I made this for Christmas 2011. It was a huge hit. My 21 year old nephew and his fiancee went back for thirds. My only complaint is that the servings for the recipe as written is not realistic. This recipe makes way more than 6 servings. It fed five of us Christmas Eve, plus the extra servings mentioned. We had enough leftovers for at least 8 more servings. item not reviewed by moderator and published
Awesomely wonderful. I've made variations of this by adding beets, turnips, rutabagas, and/or apples. Fellow reviewer Cathey56 is right about not crowding the pan or you'll end up with a steamed dish, not roasted. This kind of recipe is a great way to try unfamiliar root vegetables! item not reviewed by moderator and published
Can't believe I haven't rated this after making it multiple times. Have mixed and matched many root vegetables, the EVOO and herbs make the dish. Brown, crispy, roasted goodness. I don't use sweet potatoes, they don't brown well with the other vegetables they kind of steam my be a higher water content and need a higher temperature. You want a good brown roast, don't crowd the pan, don't drench in EVOO and adjust your seasoning to your liking. Works well with any meat, chicken or even fish. Great celebration of winter vegetables. item not reviewed by moderator and published
Delicious and healthy! We added red onions and Roma tomatoes to the mix, and everything was fantastic! I recommend eyeballing the herbs and salt/pepper to your liking. Will make again for company! item not reviewed by moderator and published
Excellent combination of winter veggies, BUT way too much pepper!!!The pepper overwhelmed the natural sweetness of the roasted veggies. Making it again without salt or that much pepper. item not reviewed by moderator and published
have made it twice, added fresh dill at end of cooking was really good too item not reviewed by moderator and published
Wonderful! item not reviewed by moderator and published
One of the best vegetable dish I ever ate! My husband is not really a vegetable fan but he loved it. Thank you Giada. item not reviewed by moderator and published
So good, and so healthy. This was a hit at a preThanksgiving get together - one of the only items to get fully eaten. I recommend putting 2 TEAspoons of pepper, not TABLEspoons and cutting the carrots and parsnips smaller so they cook like the softer veggies. Super easy and super yummy. item not reviewed by moderator and published
Wonderful recipe; I don't normally like brussels sprouts but cooked this way they were delicious. This was perfection! item not reviewed by moderator and published
I made this for a croud of folks attending the Dental Command Thanksgiving luncheon at Fort Meade MD. I more than tripled the receipe and there wasn't any left at the end of the meal, I have been asked to make this for our Christmas luncheon. I cut back on the amount of black pepper to one one tablespoon for the tripled receipe. Everyone loved it! item not reviewed by moderator and published
I made this for Thanksgiving and I received major props on this recipe. There were no parsnips at the grocery store when I went so I used butternut squash, sweet potatoes, baby potatoes, brussels and baby carrots. I also only used evoo, salt, pepper, oregano and garlic and they still tasted delicious. There was nothing left after dinner! And people that hate brussel sprouts came up to me and said they loved them! I cooked them a few minutes longer than the recipe said and they were perfect. item not reviewed by moderator and published
Turned about beautiful and tasty! But like the others who have reviewed this recipe, I would cut back tremendously on the amount pepper... I'm thinking it must of been a typo. item not reviewed by moderator and published
I am an Assistant Property Manager on a budget for resident events. I wanted to plan something healthy yet full of flavor for our Thanksgiving Dinner. First off, the ingredients are inexpensive which means BUDGET FRIENDLY. My manager and I followed the recipe but decided to add baked bacon bits for a little bit more pizzas and bell peppers for more color. This recipe is easy, flavorful and everyone actually enjoyed the brussels sprouts and the veggies overall! item not reviewed by moderator and published
Great combo of veges for this dish. I usually blanch the vegetables for a couple minutes or so to get them tender before placing them in the oven so that they get a little more crispy and cook through more. Way too much pepper in this recipe, I only sprinkle enough to very lightly coat with salt and pepper and sometimes add some garlic powder for extra taste. Again, love the combo of veges here! item not reviewed by moderator and published
Tasty is right! I couldn't get my son to eat Brussels Sprouts and he does now.all four vegetables go so well together. So simple to make & delious! I love watching the Food Network you guys are all just GREAT!! item not reviewed by moderator and published
The vegetables were overpowered by the seasoning, and didn't look too attractive covered in all the spices. Because of oven space, I had split the recipe and was baking it in two dishes. Halfway through cooking time, I LIGHTLY rinsed a lot of the seasonings off one dish of vegetables and put them back in the oven. Those vegetables got eaten, the others were tasted, but no one took seconds. 2 tablespoons of fresh ground pepper for a recipe that serves 6 is too much for most people. item not reviewed by moderator and published
I thought the seasonings were a teensy bit overwhelming and detracted a little from the excellent roasted vegetable flavor. I didn't even use the whole amount of the mixed spices but I think I'll cut back on the Rosemary even more next time. I also used just 1 tsp of pepper, which wasn't quite enough. But roasted veggies are always good- I usually do them with just a smudge of s&p or a little reduced balsamic but this is a good option if adjusted to taste. item not reviewed by moderator and published
I tried this recipe for the first time on Thanksgiving...trying to impress my relatives. I truly wished I'd read the reviews before making it. I followed it to the letter and found that the carrots and parsnips needed to be put in the oven 10-15 min before the rest of the veggies so they could all be cooked correctly. I also felt that the measurements for the dry ingredients were completely off. I am really hoping that Giada would reread this recipe and correct the measurements for the dry ingredients. I would love to make this correctly. There is definitely way to much pepper, not enough salt and I think that the dried Oregano and Rosemary measurements are incorrect. The recipe was still a hit but could've been way better if made correctly! Can't wait to make it again with the correct ingredient measurements. item not reviewed by moderator and published
These roasted vegetables were so satisfying and filling that i didn't even need the chicken that i cooked to go with it. I would have given the recipe 5 stars but i feel that the salt and pepper measurements are off, which is why i can't give it full marks. Instead i used 2 teaspoons of black pepper and 1 1/2 teaspoons of kosher salt. Tips for even cooking: make sure to chop all pieces to roughly the same size so that everything cooks evenly, about every 15 minutes give the veggies a stir, and don't skimp on the olive oil- it helps everything crisp up (and taste great!) item not reviewed by moderator and published
Fantastic! I made this as directed, and it turned out great for me. Some of the Brussels sprouts were a little charred, but it didn't detract from the earthy taste of this dish. The most time-consuming part was cleaning and chopping all of the vegetables; the rest was easy. I'll definitely make this again soon with all the root veggies in season now. item not reviewed by moderator and published
I don't know what it was...usually my roasted potatoes come out great, but for some reason these just weren't that tasty, maybe just too many flavors item not reviewed by moderator and published
the dish was as beautiful on my Thanksgiving table. However, I wish I'd read the comments about some of the veggies not being completely done. I would have put them in the baking dish at varying time, or tent with foil as one review suggested. overall, taste was great. item not reviewed by moderator and published
Only modification I made was to up the amount of salt. 1/4 teaspoon seemed too little. Vegetables turned out great and were very well received by everyone! item not reviewed by moderator and published
Good receipe, nice use of root veggies and potatoes, but the amount of the dried seasonings overpowered the dish. I will make again but cut back on each of the herbs 1/2 teaspoon. item not reviewed by moderator and published
Amazing! Wanted to try this out with the in laws to get their opinion on whether or not to make this for a side for Thanksgiving Day Dinner. What a hit! We all love bold and strong flavors and the amount of herbs noted in this recipe definitely brings that out. The wonderful thing about this recipe is that it is flexible. You can put any combination of veggies and adjust the amount of herbs based on your palet. As what the other reviewers said, put soft veggies in approx 15 mins before the roasting is complete for an even texture. Must try!!! item not reviewed by moderator and published
I tried this recipie before but with a mixture of other vegetables and it was deliclious but I think a tablespoon of the dried ingredients are a little bit too much but other than that... It was faboulus...My husband really enjoyed it. item not reviewed by moderator and published
I love to make this dish, and I change up the vegetables, but ALWAYS add a whole slivered onion and a dozen peeled garlic cloves. It is always a fav! item not reviewed by moderator and published
I enjoyed this quite a bit, but I would suggest cooking the carrots and parsnips a bit before adding the other ingredients. You could also just cut them smaller than is suggested. That's also not very much salt for such a large amount of food. I served this with a Greek yogurt and horseradish dip and it was very good. I will definitely make this again. item not reviewed by moderator and published
Please review your written recipe instructions. I am fairly new at this, and followed the recipe to the letter, and it seems that two tablespoonfuls is a bit (a lot) much. I burned a lot of mouths on Sunday. I tried to impress, but missed the mark by several tablespoonfuls of pepper. item not reviewed by moderator and published
The only problem that I can find with this recipe is that there can never be enough of it. There were absolutely no left-overs! item not reviewed by moderator and published
Must say this was easy and very tasty. I took this to my office Christmas party and it was a hit. We're usually cautious trying a new recipe for parties but this one was a hit. item not reviewed by moderator and published
I saw this recipe on the show. It was the first time I watched. I was in a hospital room with my mother, and it is the last thing she and I did togetther. As a result, the recipe stuck in my head, although I didnt try cooking it for nearly a year. I took your some liberties with the recipe and, in addition I added purple potatoes, and a touch of red pepper. The family and friends that have tried it LOVE IT. I still make it and have been experamenting, using yams, sweet potatoes, and whole garlic. So far its been a winner everytime. Im not sure if you read these Giada, but Thank you, for the wonderful moments of watching your show with my mother before she passed, and this great recipe. I honestly feel she is "with me" when ever I make it. item not reviewed by moderator and published
i found out through this recipe that i dont like parsnips, but when i pick them out it has great flavor, esp. on the pototoes! item not reviewed by moderator and published
I tried this when she first make it about 9 months ago, loved it, made it several times. I could not wait until fall/winter to make this again. Will replace the green beans this year for this. THE BEST. item not reviewed by moderator and published
I made this to a tea. I weighed it all and did it to the letter. My parsnips and large carrot parts weren't quite done so I let them go another 10 min or so. We all loved it very much. We had a roasted spiced Italian pork with the lovely crunchy skin with the veggies... it all worked out great. I'd do it again for sure. item not reviewed by moderator and published
We very much enjoyed this dish. I served it with a roasted chicken. It was great that everything could be made in the oven. However, the veggies took longer to roast than the recipe called for so some of the brussel sprouts burnt because they were in the oven too long. This could be that the size of my veggies were slightly larger than Giada's recommendation. I will make this dish again, but wait 15 - 20 minutes before I add the brussel sprouts. The veggies were much better in a leftover dish the next day. I chopped the vegetables (except for the brussel sprouts) in small pieces, added chopped roasted chicken, chopped bacon, a little chicken broth, salt and pepper, and made a terrific chicken hash. item not reviewed by moderator and published
This recipe was easy to fix and delicious. Letting the oven do the work freed me up to visit with friends while the dinner "cooked itself". The smells coming from the oven soon had everybody ready to sit down and eat. I tried this with the Roasted Chicken recipe and the entire meal was outstanding. item not reviewed by moderator and published
I really enjoyed the brussels sprouts, and the sweet potatoes were very good, but some of the carrots needed a bit more time and the parsnips were too woody. Next time I would put the parsnips in early for sure. item not reviewed by moderator and published
Perfect side to make in the oven when you are BBQing outside. Kids loved it item not reviewed by moderator and published
Excellent! I get rave reviews on this side dish everytime I make it. item not reviewed by moderator and published
This has been a big hit I even do an extra tray for some friends so they can have it at their Thanksgiving and Christmas meals. And its so easy! I do it with the orange sweet potatoes, carrots, parsnips, brussel sprouts and some boiling onions. Its so easy! item not reviewed by moderator and published
i have cooked this dish several times since I got the recipe last year, and I always received compliments/ easy to prepare and it makes a great side dish for poultry/ pork or turkey. item not reviewed by moderator and published
This is a great recipe. If you think you don't or wouldn't like brussel sprouts try this recipe. Don't be afraid if they look like they are "burning" this is flavor. I thought they looked too dark but they were great. I now use this on thanksgiving as something different. Everyone loves it. item not reviewed by moderator and published
Very pretty on a plate, very tasty, and very simple. The sweet potatoes were my favorite. item not reviewed by moderator and published
This is so easy and yummy - my kids ate everything, including parsnips and brussel sprouts. I made again and added a few whole garlic cloves to the mix, even better! item not reviewed by moderator and published
I have made this dish a number of times and it is always great! My friends and family always enjoy it. item not reviewed by moderator and published
My husband loves my cooking but rarely asks me to make anything - he lets me surprise him. Since I have made this dish three weeks ago he has asked me to make it again two times. (This may not sound like a huge deal, but IT IS!) I love all the mixture of vegetables, however, I do reccommend adding asparagus. item not reviewed by moderator and published
Loved this recipe. Have made it several times now. I didn't use brussel sprouts, but still turned out great. I added sweet potatoes once, and it was very delicious too! item not reviewed by moderator and published
This is a piece of cake to prepare. Easy, delicious and just the thing on a cool day. item not reviewed by moderator and published
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Now I love brussel sprouts anyway but I have never knew they could be so sweet. There isn't a green veg. I won't eat, now there isn't one I won't eat roasted! item not reviewed by moderator and published
This is a great way to go for a large crowd. If you like your veggies a little more tender, cover them with foil for the first 10-20 minutes to steam them a little. item not reviewed by moderator and published
Delicious,and best of all, simple. Works great even if you add or use other "roasting-type" veggies! Will do over and over again! item not reviewed by moderator and published
Though the ingredients were very appealing to me, when I actually cooked it it was not that impressive. One that I made once probably won't try again. item not reviewed by moderator and published
loved the herb combo, but i definitely cut the pepper to about 1/2 a tablespoon. item not reviewed by moderator and published
I am about to make this and have before - to very spicy results! I forgot don't use the 2T pepper... oy - what a disaster! But with your own seasoning - like herbs de provence - it's amazing! Thanks for the warning! item not reviewed by moderator and published
I made the same mistake!!! I did not read the reviews and ruined the vegetables with 2 tablespoons of pepper. I had a feeling I was adding too much but said to myself Giada must know what she is doing. Everything went down the garbage disposal. You couldn't even try to eat them. item not reviewed by moderator and published

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The Best Thanksgiving Side Dishes