Oh mmmmmmmmm! I luv roasted anything and especially root veggies. This recipe did not disappoint-the veggies were flavourful, roasted and oh so yummy! They did caramelize ever so slightly, which enhanced their natural sweetness and made them extra delish! THANKS SO MUCH for sharing this wonderful recipe with us! Made and reviewed for Veggie Swap #20 March 2010.
This was ok...we didn't think that the vegetables were really "carmelized." The parsnips were very overpowering, but the turnips and carrots were good together. I sprinkled some thyme on after tasting it and it seemed to help a bit. Will try this again, sans parsnips...maybe with some butternut squash instead.
Wonderful. We didn't have the parsnips, but had really fresh Japanese turnips and the carrots. I also added a sliced sweet onion to the mix. We left the garlic in the skins and just took apart the head down to the individual cloves to make sure they cooked through. My kids each ate several helping each of this! Thank you Rita L, this has already been requested for tomorrow night's meal as well.
So easy, so delicious. I tossed my veggies in a plastic bag with the salt, pepper and chili-flavored olive oil. I didn't toss them in the oven, I just turned them over for even roasting. I can't wait to try this again, adding sweet potato. Thanks, Rita!