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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 61-70 of 122

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  • on November 30, 2009

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    I saw this recipe on the show. It was the first time I watched. I was in a hospital room with my mother, and it is the last thing she and I did togetther. As a result, the recipe stuck in my head, although I didnt try cooking it for nearly a year. I took your some liberties with the recipe and, in addition I added purple potatoes, and a touch of red pepper. The family and friends that have tried it LOVE IT. I still make it and have been experamenting, using yams, sweet potatoes, and whole garlic. So far its been a winner everytime. Im not sure if you read these Giada, but Thank you, for the wonderful moments of watching your show with my mother before she passed, and this great recipe. I honestly feel she is "with me" when ever I make it.

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  • on December 11, 2008

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    i found out through this recipe that i dont like parsnips, but when i pick them out it has great flavor, esp. on the pototoes!

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  • on November 10, 2008

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    I tried this when she first make it about 9 months ago, loved it, made it several times. I could not wait until fall/winter to make this again. Will replace the green beans this year for this.

    THE BEST.

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  • on October 21, 2008

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    I made this to a tea. I weighed it all and did it to the letter. My parsnips and large carrot parts weren't quite done so I let them go another 10 min or so.
    We all loved it very much. We had a roasted spiced Italian pork with the lovely crunchy skin with the veggies... it all worked out great. I'd do it again for sure.

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  • on October 12, 2008

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    We very much enjoyed this dish. I served it with a roasted chicken. It was great that everything could be made in the oven. However, the veggies took longer to roast than the recipe called for so some of the brussel sprouts burnt because they were in the oven too long. This could be that the size of my veggies were slightly larger than Giada's recommendation. I will make this dish again, but wait 15 - 20 minutes before I add the brussel sprouts.

    The veggies were much better in a leftover dish the next day. I chopped the vegetables (except for the brussel sprouts in small pieces, added chopped roasted chicken, chopped bacon, a little chicken broth, salt and pepper, and made a terrific chicken hash.

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  • on April 13, 2008

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    This recipe was easy to fix and delicious. Letting the oven do the work freed me up to visit with friends while the dinner "cooked itself". The smells coming from the oven soon had everybody ready to sit down and eat. I tried this with the Roasted Chicken recipe and the entire meal was outstanding.

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  • on March 25, 2008

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    I really enjoyed the brussels sprouts, and the sweet potatoes were very good, but some of the carrots needed a bit more time and the parsnips were too woody. Next time I would put the parsnips in early for sure.

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  • on January 16, 2008

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    Perfect side to make in the oven when you are BBQing outside. Kids loved it

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  • on November 26, 2007

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    Excellent! I get rave reviews on this side dish everytime I make it.

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  • on November 16, 2007

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    This has been a big hit I even do an extra tray for some friends so they can have it at their Thanksgiving and Christmas meals. And its so easy!
    I do it with the orange sweet potatoes, carrots, parsnips, brussel sprouts and some boiling onions. Its so easy!

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