My husband and I made this together and enjoyed it. We added a few extra spices and left out one of the veggies but we had a nice time making it together and it pairs great with a roast
I made this to accompany an herb crusted roast leg of goat that was seasoned with garlic and rosemary, among many other herbs and spices. This was the perfect accompaniment. I followed the recipe exactly except I didn't have any parsnips so I substituted a home grown Yukon Gold potato instead. I finished it with some black pepper and Himalayan pink salt and it was wonderful. Will use the leftover veggies, meat and pan drippings to make a nice stew for dinner tonight.
It takes some time and effort to chop all of the ingredients. Slightly microwaving some items helps with the cutting. In the end, the result was a very tasty side. Everyone loved it. The base recipe makes a lot, so adjust as needed.
Get the recipe here >> Roasted Sweet Potatoes and Brussels Sprouts @ thefoodcharlatan.com
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