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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!

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bex719 February 05, 2011

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.

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MA Blossom October 30, 2006

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!

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La Dilettante January 20, 2012

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

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coincidentallycooking October 13, 2010

Was ok. I sliced the beets & carrots smaller than suggested, but it still took about 1hr 30min to cook. The flavoring was nice.

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KellyMae June 27, 2008

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:)

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Kittencal@recipezazz January 23, 2007
Balsamic-Honey Roasted Root Vegetables