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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 81-90 of 122

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  • on November 25, 2006

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    This is a great way to go for a large crowd. If you like your veggies a little more tender, cover them with foil for the first 10-20 minutes to steam them a little.

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  • on November 23, 2006

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    Delicious,and best of all, simple. Works great even if you add or use other "roasting-type" veggies! Will do over and over again!

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  • on November 19, 2006

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    Though the ingredients were very appealing to me, when I actually cooked it it was not that impressive. One that I made once probably won't try again.

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  • on November 13, 2006

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    loved the herb combo, but i definitely cut the pepper to about 1/2 a tablespoon.

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  • on July 29, 2006

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    thats all i have to say. Its yummy!!!!!!!

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  • on April 03, 2006

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    Try using fresh herbs instead of dried if you have them available. Be sure to rub the rosemary and thyme to release the flavors.

    I slice the carrots and parsnips at an angle and rotate it a quarter turn for each cut to obtain an interesting shape - have the pieces the about the same size as the potatoes and brussels sprouts for even roasting. I cut a little cross into the base of the sprouts to help cooking - not really sure if it makes a difference but that's what you do when steaming sprouts.

    Include extra parsnips because everyone loves the sweetness and flavor.

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  • on March 27, 2006

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    I did this for my family just a few days ago. The vegetables come out intensely flavorfull due to the roasting. They are soft and tender on the inside while crisper on the outside. I would half the amount of herbs though.. it was just too much of it.. that much started to compramise the textures in your mouth. The parsnips and brussle spouts were particularly good. I would make this again. It took only a few minutes to prepair and if you pair it with her parmesian pork chops it goes very well. This dish looks wonderfull for company since it has beautiful colors and many different flavors of each vegetable...looks like it comes from a resteraunt.

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  • on March 20, 2006

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    This recipe is great! My husband and I were fighting over the last brussel sprouts! Never thought I would see *that* happen. I agree with some of the other reviews that the pepper was a bit too much. I used the full amount the first time I made this and it had one heck of a kick. I suggest you cut back on the pepper. Also, starting the parsnips about 10 minutes earlier is definitely the way to go unless you like your parsnips with a good crunch. I love this recipe. I use it all the time !

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  • on March 18, 2006

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    prepared without the parsnips and brussels sprouts, and it was excellent.

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  • on March 17, 2006

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    The veggies were delicious! What a great combo of flavors!

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