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this was really good but next time I will disregard cooking time and temp--just put oven at 400 and roast for about an hour (or longer if necessary) . Otherwise you'll be there all day! toss veggies occasionally and watch for burning!
Made this a day ahead, then heated it up as part of our Thanksgiving dinner. I did not have beets, yellow or red, and used extra parsnips. This was very tasty and I would make it again.
Tasty, tasty! I used only what I had on hand---red beets, sweet potato, and parsnips---and subbed agave for honey. Beautiful color and texture! Excellent side for an otherwise "beige" meal---I served this with chicken loaf and pasta with Alfredo sauce. Mmm!
This recipe rocks! The first time I made this recipe I went to the local market and got an array of root vegetables in a rainbow of colors it was beautiful. Used whole heads of garlic in the dish to roast them as well. The balsamic and honey make a wonderful carmelized glaze on the veggies (if you remember to mix up once in awhile). Great break from boring potatoes
Was ok. I sliced the beets & carrots smaller than suggested, but it still took about 1hr 30min to cook. The flavoring was nice.
Oven roasting brings out so much more flavor to veggies! I omitted the rutabaga and turnips and used 8 large red beets, also I used fresh garlic instead of garlic powder, it was still so delicious! I love the combination of flavors in the balsamic/honey mixture, thanks for sharing!...Kitten:)