By French Tart on October 24, 2006
Photo by the80srule
Photo by the80srule
"An easily pre-prepared Christmas vegetable side dish - or for any large festive or celebration gathering throughout the year - using vegetables in season. These roast away without hardly any attention & can be peeled & chopped up to 2 days before cooking & stored in a ziplock bag with the juice of one lemon squeezed over them. Use whatever root vegetables you have in season or that are available - this combination of vegetables is the one that works best for me. Adding garlic works well too, but be careful it does not overpower the flavour of the meal!"
Serving Size: 1 (371 g)
Servings Per Recipe: 6
"So easy and delicious! I'll definitely make this over and over with some different veggies added in. The oil and balsamic vinegar taste great together, and I just used what I had on hand-- some sweet potatoes and parsnips along with some greenbeans and cauliflower that were in my freezer. The spice mix was fantastic on them! Tagged for Veggie Swap 20."
"Mmmmmmmmm! I luv root veggies, I luv your recipes and I especially luved this one! :) The thyme goes great with the roasted veggies and the rock salt adds a lovely crunch and saltyness to the recipe. Very nice combination and super easy directions! I have my own go to recipe for roasting root veggies, but I think this one is a little more special making it fit for company. I used parsnips, hokkaido squash, carrots, potatoes and the red onions. YUM! THANKS SO MUCH for sharing another keeper with us, FT! Made and reviewed for my chosen chef during Veggie Swap #19 February 2010."
"Tarty, these are super!! I'm so addicted to parsnips.... I made this while on vacation in the mountains of Arkansas....so easy, so delicious...the perfect accompaniment to any entree! Thanks for posting this wonderful recipe!"
"Loved it! I have a very similar recipe that I inherited from Mean Chef: Recipe #79642 which I think I have even improved upon and that's what I measured this recipe against. This one is good, tasty and easy, but without the sherry I think it did not stand out quite enough. We adore Parsnips and roasting carrots has become one of our favourite ways to eat them, so trying this recipe was a total pleasure. This recipe will surely please picky eaters and lovers of roast veggies. For us though, I think that the other recipe gets preference when we have to choose for a favourite amoungst the two. Please see my rating system: an excellent recipe that I was delighted to try. Thanks!!!"