Reviewer:

Reviewed: May 13, 2008

Glaze was really good - but we thought the parsnips tasted a little odd. I cut the carrots in 1" strips and cut them in half, and they came out just right.

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Reviewer:

SUPERCAT912

Reviewed: Dec. 9, 2006

these are delicious. really unique taste. only change would be to cut smaller pieces or bake longer - the middle was still very crisp, i prefer a softer texture.

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Reviewer:

bakerswife

Reviewed: Nov. 3, 2006

Oh yum! These were SOOO good! We only recently started eating parsnips and we love them, so I'm on the hunt for new recipes and this is a really good one. I did make one small change and that was to use homeade peach jam in place of the apricot jam. The only reason this recipe did not receive 5 stars (and I don't hand out 5 stars easily!), is that we felt the cooking time may have been a bit long. Next time I make them, I will reduce the cooking time by 5 or 10 minutes.

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: May 25, 2006

This was so good! I made extra butter and smeared it over grilled chicken. Thank you!

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Reviewer:

MICHELLE_MANDELL

Cooking Level: Expert

Home Town: Milford, Massachusetts, USA

Reviewed: Feb. 14, 2006

Very easy & tasty. Used regular dried rosemary and crushed it. Made on the shelf under the pork roast 325F oven cooked same time as roast but checked every 30minutes to turn and make sure did not dry out.

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Reviewer:

NJGARDENLADY

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Jan. 14, 2006

Easy to make; beautiful presentation. Delicious! I served with a spicy chicken dish and the sweetness of the vegetables was a good compliment. Used Smart Balance margarine instead of butter or margarine. No problem.

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Reviewer:

Indiana Peggy

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Martinsville, Indiana, USA

Reviewed: Jan. 3, 2006

I used fresh thyme instead of rosemary, I blanched the vegetables first, then drained it well because my kids like softer vegetables and everyone really enjoyed the dish. I even at the leftovers for lunch by itself. It would go really well with ham.

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Reviewer:

JRMINT2

Reviewed: Dec. 27, 2005

Oh man! I've never eaten parsnips before. This was sooooooooo good. I only had half the amount of parsnips and carrots called for, but I didn't decrease the sauce by much. It was fantastic.

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3 users found this review helpful