Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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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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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.

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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!

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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.

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have made it twice, added fresh dill at end of cooking was really good too

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Wonderful!

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One of the best vegetable dish I ever ate! My husband is not really a vegetable fan but he loved it. Thank you Giada.

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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.

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Wonderful recipe; I don't normally like brussels sprouts but cooked this way they were delicious. This was perfection!

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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!