Reviewed: Jul. 9, 2011

This was fantastic! It's rare that a recipe is worthy of a repeat in this kitchen, but this is one of them. I've eaten way too much, I'm afraid. I already know that turnips and rutabegas are disgusting, so the vegetables I used were: parsnips, brussel sprouts, celery root (also known as celeriac), and carrots. I feel it's worthy of a Thanksgiving side, but for a less formal meal, I chopped up some Al Fresco chicken sausages and added them in for heating up during the final toss. A nice, easy, frugal, very filling meal, dirtying only one dish.

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Reviewer:

RockHunny

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Vancouver, Washington, USA

Reviewed: Mar. 13, 2011

I made this with 2 potatoes, cubed and 2 carrots, shredded, only. substituted homemade beef broth for white wine. Didn't measure but estimated the apple juice, broth, n butter. I added allspice & about 3 whole cloves. Put them in a pyrex dish covered with foil and just let them steam then roast without foil in oven. great side dish.

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Reviewer:

Hasan'sCook

Cooking Level: Intermediate

Reviewed: Dec. 4, 2010

We used this as a side dish for Thanksgiving instead of the typical sweet potato casserole dish. It was a great way to use some different root vegetables. I used the leftovers in a shepherds pie and they were good there as well.

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Reviewer:

Brianna

Reviewed: Feb. 15, 2010

I just didn't like it. I liked the parsnips and carrots but I did not like the rest. This is my first time cooking with turnips and rutabaga. The recipe was easy to follow and it was easy to cook. I just didn't like it as I said above.

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Reviewer:

Jack Miceli

Cooking Level: Expert

Home Town: Wauconda, Illinois, USA

Living In: Portsmouth, Virginia, USA

Reviewed: Jan. 1, 2010

Good, but nothing to jump up and down about.

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Reviewer:

Stacy

Cooking Level: Intermediate

Living In: Stafford, Virginia, USA

Reviewed: Dec. 7, 2009

YUM! I had no idea that I loved all of these root veggies!! Roasting is the way to go! I've made this several times and this last time, I took it to my husband's fire station during our Thanksgiving meal....here are the changes I made: added fresh brussel sprouts - after cutting the veggies, toss them in olive oil and sprinkle w/ kosher salt and freshly ground black pepper - roast until slightly tender - meanwhile reduce the butter, wine and juice mixture - pour over veggies and continue roasting until thoroughly done - occassionally stirring.....

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Reviewer:

Shonda

Cooking Level: Expert

Home Town: Tulia, Texas, USA

Living In: Dumas, Texas, USA

Reviewed: Dec. 3, 2009

This was good but not what I expected. I thought it would be more carmelized or candied but it really was just a roasted vegetable dish with a slightly sweeter flavor. I would make it again, just nor for Thanksgiving like I did this time.

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Reviewer:

BORNTOACT

Reviewed: Nov. 26, 2009

Just not my thing, (no one else liked them either) It may not be the recipe, just don't like the vegetables, but thought I would try for change.

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Reviewer:

aria

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Watervliet, New York, USA

Reviewed: Oct. 12, 2009

A yummy addition to a fall dinner, but these portions are huge - I made half the recipe and it was enough for 8. Also, it needed to stay in the oven for 75 minutes.

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5 users found this review helpful