She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. The peels are also super thin so you don’t trash a lot of your vegetables when peeling them. Vegetable Peeler: On that note, this peeler has been in my kitchen since 2010 and is as sharp as ever. Also, 1200 reviews on Amazon can’t be wrong. Never been sharpened and I can cut anything with it. I bought it in 2005 and the whole set was 20$ The knife I love is the rock ‘n chop one with the ball on top and the curved blade. Instead of using that, I use this knife every single time I cook.

I have almost everything you’d imagine Williams-Sonoma would sell including a super expensive Shun Knife Set. My Favorite Knife: This is a funny one to mention but I will because there is so much chopping here. Just make sure you keep the food from touching each other/in a single layer for optimal roasting. Sheet Pan: A good quality sheet pan, I keep a stack of these in my kitchen. Tools Used in the Making of these Oven Roasted Root Vegetables:

Roasted parsnips and turnips