Reviewed: Oct. 31, 2009

used red wine instead; the kitchen smelt like a candy store!

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Reviewer:

happyhippy1000

Cooking Level: Expert

Home Town: Aschaffenburg, Bayern, Germany

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Reviewed: Oct. 11, 2009

In my opinion the directions should be revised. Veggies should be in a shallow layer - I guess that's why the two pans - and the cooking time seems to be much longer. I'm now at two hours in the oven and its still not done. Also, the liquid did not reduce that much in 30 minutes.

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Tracy

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Reviewed: Oct. 3, 2009

Gives regular old roots excellent, moist flavor! Made the house smell delicious for the next day! Really simple & easy to make. Thanks for sharing this! Will definitely do this again!

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Alita

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Reviewed: May 7, 2009

I followed the recipe exactly and it was definitely different. We liked it, however, the leftovers sat in the fridge uneaten and had to be tossed. Not sure if I'll make this again or not. If so, maybe only 1/2 batch.

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Beckyfl1

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Reviewed: Jan. 6, 2009

This was a lot of work but it turned out great and I have a lot of leftovers. I would say though, to coat the veggies with olive oil so that they roast well. Also, I threw in some Butternut Squash, excellent. I also let the apple/wine sauce boil down to about 1 cup instead of 3/4 because I had a lot of vegetables to cover and toss. My boyfriend and I LOVED it.

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Holly A. Hughes

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Reviewed: Feb. 4, 2008

I did a Renaissance feast for 50 people and used this recipe. They loved it. I kept it simple, potatoes, sweet potatoes and carrots. I also tossed the veggies in olive oil before roasting them.

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Brian from Wisconsin

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Reviewed: Oct. 10, 2007

This was ok on the other hand my 2 kids loved it so hmm i wll probally make again just because they like...I Might make a few changes for added flavor...

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Sep. 4, 2007

I cooked the sauce FOREVER and was unable to get it to reduce. I guess I did not get it. I am an accomplished cook, but this did not work. Ended up frying the vegetables for breakfast like fried potatoes and eating them with eggs.

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cookhealthy

Cooking Level: Expert

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Reviewed: May 19, 2007

I was making this for only 4, so I used only a turnip and a sweet potato. Used white grape juice because I had it on hand; microwave 5 minutes in the juice because I was short on time, then roasted it – WONDERFUL! I wanted to dress it up a little, so I added half an onion (wedged) and several sprigs of rosemary and roasted until onion was done. This really gave it piazza and more variety to the flavor. My father-in-law (who is not at all adventuresome with food) loved it and asked my mother-in-law to get the recipe!

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Tell & Tagg's Momma

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Reviewed: Nov. 12, 2006

A bit sweeter than i would have liked but still very tasty!

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Lauren Elizabeth

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 24, 2004

I picked to add butternut squash since I only had a rutabega and not also the turnip. These assorted vegetables did not cook in the 40 minutes and kept drying out as they were cooking. I had no carmalization occur. I don't think I would try this recipe again.

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MIRIAMT

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Reviewed: Oct. 22, 2004

Didn't use rutabagas or sweet potatoes or turnips because didn't have them on hand, but just used more regular potatoes, carrots, and, parsnips. Will try with the other vegetables some day. Very good. Slightly sweet from the apple juice which was fine. I would suggest lining your pan with foil for easier cleanup! Thanks!

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