Reviewer:

Reviewed: Sep. 10, 2011

I've made this for a party. I also included sweet potatoes, onions, and three different kinds of other potatoes. I mixed everything in my large roaster, deleted the basil. Portion everything into heavy duty foil, put in oven or over the campfire. This is exceptional.

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9 users found this review helpful

Reviewer:

brenda

Reviewed: Aug. 24, 2011

Great side dish for a fall/winter meal.

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1 user found this review helpful

Reviewer:

Ron G.

Living In: Augusta, Georgia, USA

Reviewed: Mar. 14, 2011

My Hubby made this laste night, it's so delicious!

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1 user found this review helpful

Reviewer:

ThompsonFamily

Cooking Level: Intermediate

Reviewed: Dec. 3, 2010

I scaled this back to 6 servings. The only thing I did not like was the basil flavor with these veggies. I will try this again, but maybe use some different spices to replace the basil.

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8 users found this review helpful

Reviewer:

Sylvia C.

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 25, 2010

I rarely give out 5 stars for anything, but this one earned them! My mother made this recipe last year and loved it. She suggested I try it. I only tried a rutabaga once before and wasn't a huge fan, but in this recipe you'd never know it wasn't a potato. Parboiling in advance makes this recipe super simple. Its easy to divide too, I made this for just my husband and I, so we didn't need 15 lbs of veggies. I used just 8 oz of each vegetable and estimated the rest of the ingredients. It turned out perfect. I will be making this again and again. Thanks for sharing!

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18 users found this review helpful

Reviewer:

Mom of 3

Cooking Level: Intermediate

Reviewed: Dec. 9, 2008

I scaled this way down for a family Sunday lunch with roast lamb, minted peas and baby leeks. The only thing I did differently was to add in some sweet potatoes and about 4 cloves of garlic. We loved it! Thanks for the recipe.

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53 users found this review helpful