Reviewed: Oct. 30, 2009

Used this recipe to guide my own mixture of roasted roots. Cooked beneath a roasting chicken for the last 45 minutes of cooking, using the drippings for oil and hitting with salt and pepper

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Reviewer:

Aredendra

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

I did not use the squash as it is not a roo vegetable but used everything else.I cut up a large onion and some celery to the mix of parsnips, rutabaga, turnips,sweet potatoes, regular potato, and carrots. I toss the veggies with olive oil and some fresh basil or lemon basil. I have to make a huge pan of these so I can have some left over to use in veggie soup or oxtail soup. During the fall, my church also requests the roasted veggies very often.Some of the people say they don't like this veg or that one but when I tell them they ate them in the mix, they are astonished. Kudos to Sean' Mom

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Reviewer:

cactusflower

Cooking Level: Expert

Home Town: Shelbyville, Kentucky, USA

Living In: Ashland, Virginia, USA

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Reviewed: Jan. 18, 2009

This recipe was a great way to prepare several root veggies together. I did cut them up and marinate with EVOO and some other spices before putting them in the oven. My husband really enjoyed them. However, I only had to cook for 30 minutes@ 450.

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Reviewer:

LORITA

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Reviewed: Dec. 29, 2008

I made a few substitutions based on what I had (carrots, butternut squash, turnip and golden beet only). But the basic idea I think was the same and it came out delicious!

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Reviewer:

holarosa

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Reviewed: Dec. 21, 2008

A little bland. I divided into 2 casserole dishes and ended up adding some red wine to the second which did help. Would definitely add something to this, such as onions and garlic as suggested by another reviewer.

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Reviewer:

Sharon Shieh

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Reviewed: Dec. 16, 2008

Roasting vegetables adds so much flavor. I add onions and garlic to these veggies and serve them over pasta. A little balsamic vinegar adds more flavor too.

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27 users found this review helpful