2 Reviews

Excellent roast vegetable recipe. The pre-cooking of the potatoes was great as I often find them too hard otherwise. I loved the roasted garlic cloves too, and squeezed them onto the potatoes yummm. It's such a versatile dish and would be easy to sub vegetables/spices etc. I will definitely make this again.

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vw_baby January 13, 2010

These were really good vegetables! I got about 15 parsnips for $1 and I knew instantly that I wanted to roast some of them because, lets face it, there isn't much better than a roasted parsnip :) I had to use dried rosemary as opposed to fresh but followed it to a T otherwise. I had to cook for around an hour and pumped up the heat to about 240C for the last 15 minutes. They were awesome! Hubby stuffed himself, stopped and then ate some more and spent the next hour moaning but proclaiming that 'the pain was worth it'. Thanks for a wonderful recipe, I will use it regularly!

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KristinV October 25, 2009
Garlic & Rosemary Roast Vegetables