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MouseAndFork

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Member since Jan 2012

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Reviewed Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Jan 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Awesomely wonderful. I've made variations of this by adding beets, turnips, rutabagas, and/or apples. Fellow reviewer Cathey56 is right about not crowding the pan or you'll end up with a steamed dish, not roasted.

This kind of recipe is a great way to try unfamiliar root vegetables!""

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