Recipe courtesy of Sandra Lee
Episode: White Christmas
Save Recipe Print
Roasted Parsnip Medley
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
8 servings
Level:
Easy
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F.

In a small pot, combine the 1/4 cup plus 2 tablespoons reserved garlic-pepper oil and the lemon pepper seasoning. Heat over low heat until just warm. Remove from the heat and let sit for 10 minutes to allow the lemon pepper seasoning to infuse the oil.

Cut the large thick stems off the head of cauliflower. Break the head up into small florets. Slice the potatoes and parsnips in approximately 1-inch thick pieces. Place all the vegetables into a large bowl, add the half the seasoned oil, and toss to coat. Add the remaining oil and toss again. Transfer to 2 baking sheets and roast until lightly brown and tender, 35 to 40 minutes. If the vegetables start to brown too quickly, loosely cover with foil. Transfer to a serving bowl.

More from:

Fall Produce Guide

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Parsnips and Carrots

Recipe courtesy of Ina Garten

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Roast Pork Loin with Apples

Recipe courtesy of Food Network Kitchen

Roasted Carrots

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Beets

Recipe courtesy of Ina Garten

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword