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.

My Private Notes

Add a Note
More from:

Fall Produce Guide

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Parsnip and Potato Hash

Recipe courtesy of Rachael Ray

Gingered Pears and Parsnips

Recipe courtesy of Food Network Kitchen

Roasted Tomato and Roasted Garlic Puttanesca

Recipe courtesy of Rachael Ray

Roasted Garlic Soup

Recipe courtesy of Guy Fieri

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Smoky Roasted Mushrooms

Recipe courtesy of Food Network Kitchen

Fennel-Roasted Vegetables

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Latest Stories