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Holly Storm Cloud

United States

Member since Nov 2012

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Reviewed Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Nov 14, 2012 in Food Network Community Toolbox on

I love the heavy use of herbs in this recipe. I added 2 cloves of crushed garlic to the olive oil and let it sit for an hour before use and like others, I went a little lighter on the pepper. Next time I'm going to add in some pearl onions too. Excellent! This one moves into the pile of frequently used recipes at my home."

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