Reviewed: May 26, 2012

Simple recipe but very tasty and easy! I always add onions and I usually add about 1-2 Tbs of balsamic vinegar (flavored or regular) and it really adds a unique depth of flavor that goes very well with the veggies! It's also delicious with the addition of herbs like rosemary or italian seasonings. This is a staple for us in our household during fall and winter!

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Reviewer:

Jamie

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

Reviewed: Feb. 29, 2012

Thank you Sean's Mommy!! I only used turnips, sweet potatoes, celery, baby carrots and onions. My son and I never had turnips before and I wanted my first experiment with them to be a good one! This recipe did the trick! I added a small dash of balsamic in the "coat". We both had doubles and it's always a success when he doesn't choose to drown his food in either ketchup or ranch.

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Reviewer:

CALICOOKIN

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Feb. 8, 2012

I used what I had which was baby carrots and 4 turnips. I sprinkled in some dark balsamic before roasting. Since I had a smaller amount, I took them out at 35 minutes. Very good!

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Reviewer:

Scotdog

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Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

Great! Since any root vegies are fine, I used parsnips, carrots, onions and sweet potatoes. Delicious!

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Reviewer:

leannmcmurry

Home Town: Saint Charles, Missouri, USA

Reviewed: Nov. 30, 2011

This was fantastic! I served it at Thanksgiving this year & it is now one that I will serve every year. I actually cut up all the veggies the night before & then placed them in Ziploc bags in the fridge; I roasted them the next day. One note: I roasted them for almost 90 minutes, not the 45 noted in the recipe.

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Reviewer:

Aviva

Reviewed: Nov. 7, 2011

i did the same thing only i baked my turkey on top of the root veggies...much more flavor

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Reviewer:

sweetpea

Reviewed: Oct. 17, 2011

It was fun to have a new, but compatible, flavor in each bite of this dish. I cooked it for forty minutes, which was plenty of time. Next time I might only cook it thirty-five minutes or less.

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Reviewer:

Rena

Reviewed: Mar. 31, 2011

Great! I used some root veggies that I had plus some fingerling potatoes and some sliced sausages! Thanks a bunch!!!!!!!!

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Reviewer:

Menwith Hill'er Back Home !!

Cooking Level: Intermediate

Reviewed: Mar. 19, 2011

I do enjoy roasted vegetables. I bought a bag of pre-cut mostly root vegetables at the Farmer's Market today which contained butternut squash, carrots, potatoes, turnip, parsnip and onions. I added cut up red onion, and 1 tbsp chopped fresh rosemary, which I mixed in with the oil and salt and pepper. I roasted the vegetables at 400 degrees for 25 minutes, and then added a cut up clove of garlic and 6 asparagus broken in 2 inch pieces and roasted everything for another 15 minutes. A big hit!

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Reviewer:

Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Mar. 4, 2011

Maybe I didn't do this right, but I wasn't impressed with this recipe. There wasn't that much flavor to the vegetables; and mine came out barely cooked--not roasted. I even left them in an extra 15 minutes. I think I'll try again just because I had such high hopes. I'm considering adding some additional seasonings and maybe covering them with aluminum foil at first to let them cook-through a little more.

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