Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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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.

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Made this recipe for Passover .. huge success. Very easy. Have made it two times since then. Prep time was more than 20 minutes.

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Fantastic! Used carrots, rutabaga and gold potatoes. Lessened the herbs - cook time was right on.

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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.

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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!

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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!

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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.

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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!

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The herb blend was so delicious. I used carrots, zucchini, potatoes, and onions. I will definitely try this again. Everyone loved them.

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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!