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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SweetTooth

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 21, 2006

Everyone at the table liked this recipe. Even the picky eaters!

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Michele R

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Reviewed: Nov. 27, 2006

Very, very good! Loved this recipe!

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MNGAL

Cooking Level: Intermediate

Home Town: Andover, Minnesota, USA

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Reviewed: Nov. 24, 2006

This was great. I did change the preparation method, however: I tossed all of the vegetable cubes in olive oil and roasted them for about half an hour while I reduced the apple cider & wine. I added the cider-wine glaze to the pans and roasted an additional 15 minutes or so, until the glaze caramelized and any extra liquid had evaporated. I didn't use the butter, since I'd used olive oil for roasting. It looks like a ton when you're making it, but I think the number of servings is pretty accurate.

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Doughgirl8

Cooking Level: Professional

Home Town: Northfield, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 4, 2006

This was okay. I had something similar to this at someone's home a few years ago and this recipe wasn't as good, but it wasn't bad. I used all the vegetables listed but I added garlic and onion and more carrots. I started roasted them in a little olive oil, fresh rosemary, fresh parsley, salt, and pepper first for about 20 minutes. I didn't use as many of the vegetables as the recipe calls for and I halved the amount of juice and wine. I poured the juice/wine mixture over and then added the butter to the pan after. They roasted for a long time. I didn't care for the rutabagas. The sweet potatoes didn't seem right either. I served this for Christmas dinner along with scalloped potatoes and roast beef. People ate them but I don't think it was a favorite. I'll have to ask my friend what her recipe was. I might try this again with more familar vegetables.

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Kristie S

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Reviewed: Dec. 19, 2005

The slightly tart flavor from the apple juice didn't really fit with the veggies and it could use more seasoning of some sort. Not really sure what would make this better.

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Trailer Park Gourmet

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Reviewed: Nov. 22, 2005

This was fantastic. I did not include turnips and parsnips. As a consequence, I probably had about twice as much sauce relative to the amount of vegetables. I used 1Tbs butter and 2Tbs olive oil. After reducing the sauce volume, I added ~1/2 cup apple juice so there would be enough volume for all of the veggies to "boil" in the sauce. I cut the veggies to 1/4" thick slices, and covered the casserole dish with aluminum foil while cooking. I served this with a chicken dish, and drizzled a bit of the sauce from the chicken dish on the veggies before serving. Yum!

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CuriousCook

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Reviewed: Oct. 21, 2004

Sorry -- I didn't care for this. The combo of wine and apple juice detracted from the flavor of the root veges. Maybe I did something wrong, but my veges never carmelized at all.

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SPEPPLE

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Reviewed: May 20, 2004

Although the recipe looks like it would turn out great in the end, for me it didn't. I don't know if it was my fault or not, but when I started to boil the white wine and the apple juice together, it got too thick (I boiled it for about 20 minutes), and it ended up sticking and burning the bottom of the pot. That's as far as I got with the recipe. I already had the veggies cut up by then, so I poured a little apple juice over them, added some seasonings and oil, and baked them. I don't know if it was the pot I used or what, but I will definately try this recipe again. Sorry about the negative feedback.

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SWEETIE79

Cooking Level: Expert

Home Town: Avenel, New Jersey, USA

Living In: Lakewood, New Jersey, USA

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Reviewed: Dec. 29, 2003

Very good! I added a few boiling onions and a few cloves of garlic. I've never even tasted many of these root veggies but I loved this dish nonetheless.

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RESAM

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2003

This was really good. It even turned out despite my errors. I was impatient and didn't boil the apple juice and wine enough before adding the butter and pouring over the veggies. I felt guilty and pulled them out of the oven after 5 minutes or so, drained it and put the apple juice and wine back on the stove to reduce further. Then I reduced it too much! I poured the mixture over the veggies again and threw it in the oven for a second time. I let it cook for about 35 mintues and it turned out great! So yummy! I used a couple of sweet potatoes, some carrots and parsnips. The veggies had a nice flavour and had a bit of a gourmet taste to them. Not your typical cooked veggies. I'll make this again; thanks Christine.

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LAUREN007

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Reviewed: Jan. 20, 2003

This recipe was great. I was nervous as I hadn't tried a majority of these vegetables. Would highly recommend and is great reheated.

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THOMGIRL

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Reviewed: Jan. 19, 2003

Served with allrecipe.com's "Cuban pork roast" (using a very LEAN roast), "black beans and rice" & shredded romaine and a mango salsa for a real cuban flair. 1/2 serving is the perfect amount as a side dish. It is beautiful. I used yuca to substitute for the rutabagas for a cuban flair.

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