Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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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

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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.

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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.

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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

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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!

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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.

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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.

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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.

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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.

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Roasted root vegetables are a staple at our house. I'm so glad to find a recipe with different herbs. This recipe is delicious!