Reviewed: Jan. 25, 2012

Unfortunately, this recipe did nothing for me. The apple juice seemed like a great way to sweeten up the root veggies, but the added wine made them almost sour tasting. A similar effect could have been achieved by dousing them all in apple cider vinegar.

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Reviewer:

ashgaruz

Reviewed: Jan. 21, 2012

4 stars only because it was a lot of work to prep and precook the veggies. We loved the apple juice glaze. It's not overpowering and removed the bitterness from the rutabaga. Served with broiled salmon and fresh pineapple. Wonderful meal on a gloomy winter day. Thanks for sharing the recipe.

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Reviewer:

Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: Dec. 26, 2011

very good!

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Reviewer:

Betty

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Reviewed: Dec. 25, 2011

I thought this was tasteless. I was really disappointed.

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Reviewer:

slw081066

Home Town: Huntsville, Alabama, USA

Reviewed: Dec. 22, 2011

Good way to use up apple juice I had on hand, but my other recipe using olive oil (instead of butter, apple juice, and wine) works just as well.

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Reviewer:

Daymon

Reviewed: Dec. 11, 2011

This was nice. I actually prefer using a combination of apple juice and lemon juice to the white wine. I think it's a better combo. But I do love roasted root vegetables in the winter. They're at the farmer's market in bulk, and they're full of nutrition and flavor.

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Reviewer:

Gwen on the West Coast

Reviewed: Nov. 8, 2011

Really great flavor!

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Reviewer:

AIMSHEE

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Andersen Afb, Yigo, Guam

Reviewed: Nov. 4, 2011

OK, a bit too crispy for my tastes.

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Reviewer:

Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Oct. 15, 2011

It seems very obvious that several commenters don't really understand what a root vegetable is. The squash, brussle sprouts, etc. just don't cut it. I love this recipe and usually do it in one large pan.

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