Reviewed: Oct. 12, 2009

A yummy addition to a fall dinner, but these portions are huge - I made half the recipe and it was enough for 8. Also, it needed to stay in the oven for 75 minutes.

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emarika

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Reviewed: Jan. 29, 2009

Came out really well, delicious and easy

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ETAINL

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Reviewed: Jan. 17, 2009

didn't like sauce flavoring very much.

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ajpense

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Reviewed: Jan. 10, 2009

This was a wonderful dish. I did not use the sweet potato in mine and I added a chopped fennel bulb to the mix of vegetables. I seasoned the vegetables with kosher salt, fresh cracked pepper, dry italian herbs and garlic olive oil. I started the roasting process while reducing the white wine and apple juice and then added the reduction to the vegetables and continued to roast them until tender. I served this with boneless, skinless chicken breasts that I coated in seasoned breadcrumbs, sprayed with cooking spray and baked in the oven. I had never eaten a parsnip, rutebega or turnip until I tried this recipe. This was hearty, filling and delicious! My husband proposed to me again when he tasted this dish!

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TAMEEKA

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Dec. 1, 2008

Not bad, good recipe for root vegetables. The serving proportions weren't quite right. I cut the amount of veggies in 1/2, but used the same amount of sauce (reduced to 3/4 cup), and it was still enough to serve 11 people.

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Nov. 11, 2008

This turned out really well. I auditioned this for my Thanksgiving Vegtable Dish and it is a strong contender. The veggies came out golden brown and coated with sticky delicious apple/wine glaze. I would suggest beginning with alot more of the apple juice/white wine before reducing into a glaze as it all seemed to evaporate very quickly once in the oven. I had to adjust and drizzle the veggies with some olive oil halfway through the cooking process. I would even sprinkle the veggies with some cinnamon next time to capitalize on that rustic fall flavor. Also beware that clean-up can be tricky here. Make sure you lay down some tin foil that goes all the way up the sides of the roasting pan or are in for a clean-up nightmare.

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ICEPIRATE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 5, 2008

I only roasted sweet potatoes; the glaze was very tasty and a little sticky.

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Emily D.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jan. 27, 2008

I did not care for the recipe, my husband thought it was edible. I had no problem reducing the wine and apple juice mixture. It's nice to see this variety of veggies used, but I think I would just go with plain olive oil, rosemary and a little salt. I'm going to use the veggies in a soup tommorrow.

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Mitte

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

I left out the apple juice and it was also great

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LisaU

Home Town: Ceres, Virginia, USA

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Reviewed: Dec. 15, 2007

I don't think the apple juice enhanced the roasted vegetables at all. Mine did not get syrupy.

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Dec. 8, 2007

Interesting Thankgsiving dish...my family was happy to have something new and several of them had not tried most of these vegetables before. I found that my guests from the North enjoyed this the most. Nice change for us...thanks!

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Lynn

Cooking Level: Expert

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Reviewed: Nov. 28, 2007

I wanted this to work so badly. I had never cooked with root vegitables and I was so excited to try something new. The glaze ended up to watery and the vegitables were rubbery. I ended up using the yams and carrots as a garnish on the Turkey and throwing the rest out. Such a disspointment.

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rberkee

Cooking Level: Beginning

Home Town: Santa Barbara, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 26, 2007

These were fantastic! I used Brussels sprouts, cut in half and no rutabaga, and the Brussels were almost my favorites! Except for maybe the parsnips - I love parsnips! Who knew? I roasted this a bit longer than the recipe, until the liquid had boiled away to a nice glaze and the veggies got browned a bit. I will definitely do this again!

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Maggie Riley

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Bishop, California, USA

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Reviewed: Nov. 24, 2007

I served this for Thanksgiving. I wasn't super fond of the way it turned out but my in-laws LOVED it. I wanted to AJ/wine mixture to caramelize a bit more and it didn't really. I did cook it the day before and just stuck it in the oven after the turkey was done, which was perfect since I have a tiny oven. Also, next time I make this, I will be adding about 2 onions and at least a head of garlic. It just wasn't flavorful enough.

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Brandi

Cooking Level: Intermediate

Home Town: Berryville, Arkansas, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 30, 2007

Made this for Thanksgiving dinner on the grill - I ran out of oven space! The whole family liked it except my picky son.

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DEAHA

Cooking Level: Expert

Home Town: Rocky Mount, North Carolina, USA

Living In: High Point, North Carolina, USA

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Reviewed: Feb. 20, 2007

I really liked this dish. It is a sweeter variation from traditional root bake (usually just garlic, herbs & oil oil), but a nice change. I added beets and the juice mixed with the apple cider to make a nice sauce. Watch the cider/wine reduction it may take longer than 30mins, but make sure you are down to 3/4 cup before using. A great dish and I have already passed along the recipe! Thank you!

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DONKERS1

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Reviewed: Feb. 3, 2007

it was good to try something different. makes a lot, will cut down recipe next time.

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Amanda

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Seabrook, Texas, USA

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Reviewed: Jan. 9, 2007

Yummy! I followed the instructions as written, except I added beets in addition to all the listed veggies. I don't know what some of the other reviewers were doing that gave them problems -- maybe not reducing the juice/wine enough? (It really does take 30 minutes.) I'll definitely make this again.

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