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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Recipe

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (122)

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Average Rating:

Total Reviews: 122

Showing 91-100 of 122

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  • on March 16, 2006

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    this recipe is soo easy healthy ,my husband just loved it ....

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  • on December 26, 2005

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    this recipe is soo easy healthy ,my husband just loved it ....

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  • on December 01, 2005

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    Love this receipe and it couldn't be easier.

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  • on November 22, 2005

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    I've always hated cooked carrots and vegetables but this version is incredibly tasty. I replace the Brussels Sprouts (I'm not a fan of them with two bulbs of sliced fennel. I can count on this medley to go with just about any meal I serve. It's quick, easy, and impresses even my nephews. They are vegetable phobic.

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  • on October 18, 2005

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    A very nice flavor.

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  • on September 26, 2005

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    I first made this last winter and it was excellent. I use any vegetables I have handy and they always come out well. (You may have to adjust the cooking time for softer vegetables.

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  • on August 26, 2005

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    My mother and I quite enjoyed the vegetables, however, my father and sister were iffy.

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  • on June 18, 2005

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    This was one of the easiest dishes to make and got rave reviews.

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  • on June 04, 2005

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    The combination of flavors is the key here. I added chunks of sweet onion as well as whole fresh mushrooms. I had to turn the brussels sprouts to reduce the burning on the top. Leftovers reheat very well in microwave.

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  • on June 02, 2005

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    Nice blend of spices. The brussel sprouts were great!

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