Reviewed: Dec. 26, 2010

I roasted each vegetable in olive oil and salt and pepper and it was worth the effort. FANTASTIC. This will become a new winter time staple.

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1 user found this review helpful

Reviewer:

Coco Perry

Reviewed: Jan. 6, 2010

Good but not outstanding. If I make again, I'll add more horseradish and maybe some lemon juice. Subbed a rutabaga for the taters. Overall, a simple and decent recipe for root veggies.

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4 users found this review helpful

Reviewer:

violetgrr

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Oct. 5, 2008

This recipe is very tasty, but I'm giving it the fifth star because it's very forgiving. I made this the first couple of times only omitting the parsnips (they taste like carrots anyways, imo) and it was a big hit. I made this a few nights ago and instead of the turnips and parsnips, I added a raw carnival squash instead, cut into chunks. Still tasty!

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7 users found this review helpful

Reviewer:

xayide

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Lynn, Massachusetts, USA

Reviewed: Feb. 19, 2008

I roasted the veggies too, in a little olive oil, then added the sauce. Used rutabaga instead of turnips (personal preference). I know I changed the recipe quite a bit (sorry), but I kept the sauce as is, and the dish was fabulous!!! My hubby skipped the meat to have seconds (and thirds). Definitely will make again and again.

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11 users found this review helpful

Reviewer:

NYXCHIK

Reviewed: Jan. 16, 2008

This wasn't very popular this Christmas, but it may be because my family isn't used to some of the vegetables used. However, I saved all the leftovers and put them in my post-Christmas turkey soup, which was delicious.

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2 users found this review helpful

Reviewer:

noeticblues

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Washington, Connecticut, USA

Reviewed: Jan. 15, 2008

I cooked this recipe differently than suggested, since I baked the veggies in the oven after mixing them with the other ingredients. As long as you don't overcook them, they are awesome! Thank you so much for such a versatile and popular (with my picky kids) recipe! I was asked to remake this as Christmas dinner, and accidentally overcooked it. People STILL loved it. Thanks!

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6 users found this review helpful

Reviewer:

Megan

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Nov. 12, 2007

Delicious! I made this for a dinner party, and everbody loved it! I think I will also make this for Thanksgiving. Very easy to make.

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2 users found this review helpful

Reviewer:

E. Inferrera

Cooking Level: Expert

Reviewed: Nov. 7, 2007

I only had parsnips but this turned out really good! Thanks!

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2 users found this review helpful

Reviewer:

NANCHE30

Reviewed: Oct. 18, 2007

This was so yummy. I only had parsnips, potatoes and brussel sprouts and I was craving roasted veggies so combined this recipe with another. I roasted the veggies (with red onions) tossed with olive oil for about an hour first. Then tossed them in the sauce. So good!

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10 users found this review helpful

Reviewer:

Renee

Reviewed: Jan. 2, 2007

Easy preparation....I cleaned & chopped up the veggies,except for the bsprouts, Christmas Eve & put them in bags ready for the next day. As I already had a potato dish planned I didn't add the red potatoes... Next time I would make a little more sauce, but they were simply delicious and easy to prepare while the meat was sitting. Will try roasting them the next time with garlic & red onions. Delightful change from the typical holiday veggies. I also had 2 lbs of beans with lemon & almonds just in case someone didn't care for root veggies.

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2 users found this review helpful