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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Recipe

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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Average Rating:

Total Reviews: 123

Showing 51-60 of 123

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  • on December 02, 2010

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    I don't know what it was...usually my roasted potatoes come out great, but for some reason these just weren't that tasty, maybe just too many flavors

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  • on November 30, 2010

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    the dish was as beautiful on my Thanksgiving table. However, I wish I'd read the comments about some of the veggies not being completely done. I would have put them in the baking dish at varying time, or tent with foil as one review suggested. overall, taste was great.

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  • on November 18, 2010

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    Only modification I made was to up the amount of salt. 1/4 teaspoon seemed too little. Vegetables turned out great and were very well received by everyone!

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  • on November 15, 2010

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    Good receipe, nice use of root veggies and potatoes, but the amount of the dried seasonings overpowered the dish. I will make again but cut back on each of the herbs 1/2 teaspoon.

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  • on October 26, 2010

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    Amazing! Wanted to try this out with the in laws to get their opinion on whether or not to make this for a side for Thanksgiving Day Dinner. What a hit! We all love bold and strong flavors and the amount of herbs noted in this recipe definitely brings that out. The wonderful thing about this recipe is that it is flexible. You can put any combination of veggies and adjust the amount of herbs based on your palet. As what the other reviewers said, put soft veggies in approx 15 mins before the roasting is complete for an even texture. Must try!!!

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  • on October 13, 2010

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    I tried this recipie before but with a mixture of other vegetables and it was deliclious but I think a tablespoon of the dried ingredients are a little bit too much but other than that... It was faboulus...My husband really enjoyed it.

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  • on October 13, 2010

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    I love to make this dish, and I change up the vegetables, but ALWAYS add a whole slivered onion and a dozen peeled garlic cloves. It is always a fav!

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  • on March 26, 2010

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    I enjoyed this quite a bit, but I would suggest cooking the carrots and parsnips a bit before adding the other ingredients. You could also just cut them smaller than is suggested. That's also not very much salt for such a large amount of food.

    I served this with a Greek yogurt and horseradish dip and it was very good. I will definitely make this again.

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  • on February 18, 2010

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    Please review your written recipe instructions. I am fairly new at this, and followed the recipe to the letter, and it seems that two tablespoonfuls is a bit (a lot much. I burned a lot of mouths on Sunday. I tried to impress, but missed the mark by several tablespoonfuls of pepper.

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  • on December 28, 2009

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    The only problem that I can find with this recipe is that there can never be enough of it. There were absolutely no left-overs!

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