I added other root vegetables (parsnips, carrots, celery root, beets, turnips), several whole cloves of garlic, and left fresh herbs on the stems and placed under vegetables while roasting.
I think 475 degree oven is too high -- I reduced to 400.
I made a day ahead of time and reheated because I knew I would be pressed for time and oven space on Thanksgiving day -- reheated nicely (in 350 degree oven), but if you prepare ahead of time, cut cooking time somewhat, so that when you reheat they don't get too mushy.
13 users found this review helpful
Nov. 24, 2007