This was a wonderful dish. I did not use the sweet potato in mine and I added a chopped fennel bulb to the mix of vegetables. I seasoned the vegetables with kosher salt, fresh cracked pepper, dry italian herbs and garlic olive oil. I started the roasting process while reducing the white wine and apple juice and then added the reduction to the vegetables and continued to roast them until tender. I served this with boneless, skinless chicken breasts that I coated in seasoned breadcrumbs, sprayed with cooking spray and baked in the oven. I had never eaten a parsnip, rutebega or turnip until I tried this recipe. This was hearty, filling and delicious! My husband proposed to me again when he tasted this dish!
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This was a wonderful dish. I did not use the sweet potato in mine and I added a chopped fennel...