Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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I made this for Thanksgiving and I received major props on this recipe. There were no parsnips at the grocery store when I went so I used butternut squash, sweet potatoes, baby potatoes, brussels and baby carrots. I also only used evoo, salt, pepper, oregano and garlic and they still tasted delicious. There was nothing left after dinner! And people that hate brussel sprouts came up to me and said they loved them! I cooked them a few minutes longer than the recipe said and they were perfect.

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Turned about beautiful and tasty! But like the others who have reviewed this recipe, I would cut back tremendously on the amount pepper... I'm thinking it must of been a typo.

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I am an Assistant Property Manager on a budget for resident events. I wanted to plan something healthy yet full of flavor for our Thanksgiving Dinner. First off, the ingredients are inexpensive which means BUDGET FRIENDLY. My manager and I followed the recipe but decided to add baked bacon bits for a little bit more pizzas and bell peppers for more color. This recipe is easy, flavorful and everyone actually enjoyed the brussels sprouts and the veggies overall!

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Great combo of veges for this dish. I usually blanch the vegetables for a couple minutes or so to get them tender before placing them in the oven so that they get a little more crispy and cook through more. Way too much pepper in this recipe, I only sprinkle enough to very lightly coat with salt and pepper and sometimes add some garlic powder for extra taste. Again, love the combo of veges here!

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Tasty is right! I couldn't get my son to eat Brussels Sprouts and he does now.all four vegetables go so well together. So simple to make & delious!
I love watching the Food Network you guys are all just GREAT!!

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The vegetables were overpowered by the seasoning, and didn't look too attractive covered in all the spices. Because of oven space, I had split the recipe and was baking it in two dishes. Halfway through cooking time, I LIGHTLY rinsed a lot of the seasonings off one dish of vegetables and put them back in the oven. Those vegetables got eaten, the others were tasted, but no one took seconds. 2 tablespoons of fresh ground pepper for a recipe that serves 6 is too much for most people.

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I thought the seasonings were a teensy bit overwhelming and detracted a little from the excellent roasted vegetable flavor. I didn't even use the whole amount of the mixed spices but I think I'll cut back on the Rosemary even more next time. I also used just 1 tsp of pepper, which wasn't quite enough. But roasted veggies are always good- I usually do them with just a smudge of s&p or a little reduced balsamic but this is a good option if adjusted to taste.

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I tried this recipe for the first time on Thanksgiving...trying to impress my relatives. I truly wished I'd read the reviews before making it. I followed it to the letter and found that the carrots and parsnips needed to be put in the oven 10-15 min before the rest of the veggies so they could all be cooked correctly. I also felt that the measurements for the dry ingredients were completely off. I am really hoping that Giada would reread this recipe and correct the measurements for the dry ingredients. I would love to make this correctly. There is definitely way to much pepper, not enough salt and I think that the dried Oregano and Rosemary measurements are incorrect. The recipe was still a hit but could've been way better if made correctly! Can't wait to make it again with the correct ingredient measurements.

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These roasted vegetables were so satisfying and filling that i didn't even need the chicken that i cooked to go with it. I would have given the recipe 5 stars but i feel that the salt and pepper measurements are off, which is why i can't give it full marks. Instead i used 2 teaspoons of black pepper and 1 1/2 teaspoons of kosher salt. Tips for even cooking: make sure to chop all pieces to roughly the same size so that everything cooks evenly, about every 15 minutes give the veggies a stir, and don't skimp on the olive oil- it helps everything crisp up (and taste great!

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Fantastic! I made this as directed, and it turned out great for me. Some of the Brussels sprouts were a little charred, but it didn't detract from the earthy taste of this dish. The most time-consuming part was cleaning and chopping all of the vegetables; the rest was easy. I'll definitely make this again soon with all the root veggies in season now.