14 Reviews

I love roasted veggies, this was lovely, and so easy to follow. Parsnips, yum, not something I often think to buy but so good, must do this more often!! Made for QUEST 2015 (Ireland), thanks for sharing!!

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Karen Elizabeth August 17, 2015

Delicious! This is easy and tasty, and the combo of boiling/steaming to dry then roasting made for perfectly textured veggies. I halved the recipe for two of us and ended up with some delicious leftovers I am looking forward to enjoying later. Thanks for sharing! Culinary Quest '14

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Starrynews September 18, 2014

You had me at rosemary... I've done similar recipes but never before w parsnips! I also peeled the garlic... Made for PAC Fall 2012

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Cadillacgirl October 18, 2012

I love roasted veggies and this recipe was no exception. I also love rosemary and thought it was the perfect pairing with this combination of vegetables. The garlic I used was the kind that you buy in a jar already chopped. Made for ZWT8 Family Picks.

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Dreamer in Ontario August 31, 2012

I'm new to parsnips and this is the first recipe I've found that my entire family loves. The vegetables were soft but crisp on the outside with GREAT flavor. My only regret is I didn't have more parsnips and carrots to roast. The only changes I made were to leave the skin on the potatoes (I used red potatoes) and I used dried rosemary as that was what I had on hand. I also peeled and smashed my garlic with a knife.

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UBThere2 May 15, 2012

These veggies were GREAT!! I peeled my garlic and left it whole (crushed a little with the back of the knife) so I could get the bigger chunks of roasted garlic. I made half the recipe since it was just for DH and I and didn't tell him there were parsnips until he was eating them (can be as picky as the 5yr and 2yr DSs sometimes!) I will definately be making this again! Made for AUS/NZ Recipe Swap #56.

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AZPARZYCH October 01, 2011

I scaled this back for 3 of us and we really enjoyed the crispy vegetables and that lovely sweet roasted garlic with the flavour of the rosemary. Thank you LifeIsGood, made for Aussie/Kiwi Recipe Swap #55 Augusst 2011.

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I'mPat August 08, 2011

Wow, what a taste treat this was. Vegetables you say, I say nay...tasted like candy. I cooked it for the full hour resulting in beautiful crispy, browned vegetables. I personally love all those dark brown bits, so I make sure to leave lots. The carrots and parsnips are incredible cooked this way, all the natural sugars come to the surface. Can you say yummy. The only change to your recipe was that I used dried rosemary, I was out of the fresh. Thanks for helping me show the dh that parsnips taste great LifeisGood. We'll be enjoying this recipe often.

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Baby Kato May 03, 2011

Aah Candy! I used 3 purple potatoes, 1 russet, 1/2 cup of cubed butternut squash, 3 maroon carrots, 1 large parsnip. I did boil all the veggies because I find parsnip do take just as long to cook. Last minute I added the peeled garlic and used garlic oil over all. I tossed all the veggies to fluff for the crispy bits. Lots of fresh cracked pepper. Waited to apply the salt just before serving. This is a cool method for tender veggies but I find the many of the nutrients were lost in the water. Roasting veggies Roasted Root Vegetables without boiling the water is a much quicker way.
I do suggest roasting only with a couple stirs while roasting. Did need more olive oil. Thanks for the good eats.

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Rita~ March 15, 2011

I used fingerling potatoes and added a rutabaga. Skipped the rosemary this time. I'm quite sure my husband and I watched Jamie Oliver prepare this same recipe on television recently. We like Jamie's recipes because they're easy and don't require a degree in science. This dish is adaptable using other vegetables such as golden beets, cauliflower, etc. The vegetables were the perfect match with Ouzo Meatballs. Reviewed for Veg Tag March for our VIP.

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COOKGIRl March 02, 2011
Roasted Potatoes, Parsnips and Carrots