The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds |

Food & Wine

Our network sites | Advanced

Originally published November 9, 2010 at 7:08 PM | Page modified November 9, 2010 at 10:16 PM

Comments (0)     E-mail E-mail article      Print Print      Share Share

Recipe: Roasted Potatoes With Parsnips, Turnips, Carrots and Brussels Sprouts

A holiday recipe for Roasted Potatoes With Parsnips, Turnips, Carrots and Brussels Sprouts

Makes 10 to 12 servings

1/3 cup canola oil

2 pounds small roasting potatoes like Red Bliss or Butterball cut in half

1 bunch baby carrots, peeled and cut in half on a bias, or 3 medium size carrots peeled and cut into 1 1/2 inch pieces

3 medium parsnips, peeled and cut into 1 1/2 inch pieces

1 bunch baby turnips, cleaned, peeled and cut in half or 1 large turnip cut into ½ inch dice

1 pound Red Garnet yams, peeled and cut into 1 1/2-2 inch dice

1 tablespoon fresh rosemary very finely chopped

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

1 1/2 cups Brussels sprouts cut in half

1 tablespoon salt plus more for Brussels sprouts blanching water


1 tablespoon fresh ground pepper

1. Preheat oven 400 degrees. Coat a rimmed baking sheet with a little of the oil. Toss potatoes and vegetables (except the Brussels sprouts) with the rest of the oil, herbs, salt and pepper. Place mixture on baking sheet. Add more oil if needed; mixture should be well coated. Bake for 30-35 minutes until vegetables are golden brown and reach the desired doneness.

2. While potato mixture is baking, bring a pot of salted water to a boil, add Brussels sprouts, blanch until very bright green in color and slightly tender. Remove from boiling water and combine with potato mixture just before it is done baking. Taste and adjust seasoning. Serve with roasted meats or game.

From Angie Roberts, executive chef at BOKA,

alumna of the Seattle Culinary Academy

at Seattle Central Community College

E-mail E-mail article      Print Print      Share Share

More Food & wine

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

More Food & wine headlines...

News where, when and how you want it

Email Icon

No comments have been posted to this article.

Get home delivery today!



AP Video

Entertainment | Top Video | World | Offbeat Video | Sci-Tech