Roasted Rose Finn Potatoes, Brussels Sprouts, and Parsnips


What’s better than a cast iron pan full of delicious homegrown vegetables?  Check out this recipe for your next family dinner!


10-20 Rose Finn Potatoes

1/2 – 1 LB Brussels Sprouts

2 Parsnips

6-8 Strips of bacon

Olive Oil

Salt & Pepper


  1.  Heat oven to 420 degrees.
  2. Rinse all of your vegetables.
  3. Slice the parsnips into bite-size pieces.
  4. Put the vegetables and bacon into a cast iron pan.
  5. Drizzle with olive oil.
  6. Roast for 40 minutes.  (Make sure you stir about half way through)
  7.  Salt & Pepper to taste.
  8. Enjoy!

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