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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 21-30 of 122

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  • on July 04, 2012

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    Love it! I use with all kinds of veggies :

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  • on April 06, 2012

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    Delicious!!

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  • on April 05, 2012

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    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...

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  • on March 06, 2012

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    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.

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  • on February 26, 2012

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    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!!!!!!!

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  • on February 05, 2012

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    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.

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  • on February 04, 2012

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    This is wonderful and so easy

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  • on February 03, 2012

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    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.

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  • on January 28, 2012

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    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.

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  • on January 26, 2012

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    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!

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