Great side dish recipe for fall. My family loved it, with the exception of the parsnip. That was not well received...it had a weird sour taste. Mine cooked longer than stated and the carrots took longer than the other veggies. I would suggest cutting them smaller. My girls ages 3 and 6 loved them....bonus!
I made this to go with a salmon dish and it was wonderful. Smashed up a little of the leftovers and pan fried like hashbrowns with breakfast the next morning. Delicious both times. I did add mushrooms half way through the cooking and cooked about an hour.
Roasted vegetables are always a good choice. The Barefoot Contessa's recipes are always a good choice! This is a very yummy way to serve vegetables. They are good enough to get those non-veggie eaters changing their tune. Thanks for posting this recipe.
Great combination of flavours. Used potatoes because I had no parsnips and added some diced ham. There were no leftovers.
Roasting vegetables really brings out the natural sweetness. I halved the recipe and used parnsnips as was suggested. I had a leek that needed to be used so I sliced it and sprinkled it over the rest of the vegetables for a delicious dinner.
I loved this! I halved the recipe and left out the squash. I haven't had parsnips in ages and I loved them in this dish! I ate them all myself. Thank you!