These veggies taste excellent! The roasting brings out the natural sweetness and the herbs lend a nice aroma that blends well. I used fresh herbs instead of the dried and they gave a lot of color to the dish since you have to use more in substitution; otherwise I think a bit of parsley might be pretty. I used all the veggies called for in the recipe but next time I think I might try a potato/onion/garlic/herb mix; there are so many possibilities! Besides the pot roast mentioned, I think this would also go great with roasted chicken. This is a recipe I will use again and again. Thanks, Bergy, for a great recipe!
This was a good side dish and if the pepper is omitted it fits into my husband's new diet (designed for blood type O) and utilizes a lot of foods considered highly beneficial for him.
This was wonderful!!! I made the full recipe just for DH and myself, and can hardly wait for the leftovers tonight. I made this with a pork roast, I think it will go well with any roast.
wow! Simple, healthy, and delicious! I didn't use a turnip, seeing as I didn't have any. I omitted the sage, not well liked at our house. I added yukon gold potatoes-hoping to get left overs; nope it didn't work. This recipe allows my son to pick out the regular potatoes and still eat the rest of the veggies. I had forgotten to cover the pan with foil, the veggies were done in about 30 minutes-and didn't burn or dry out.
This is fall-a-licious!!!!!!!!!!!!!!!! Such a great dish to serve guests for a fall get-together or anytime!!!!! I love the flavor combination here!!! The sage and rosemary really give these veggies depth of flavor. I had to share this but I didn't want to, I could have eaten the whole pan!!!! Next time I will double this one!!! Great recipe!!!
Wonderful roasted veggies!!!I used regular potato, sweet potato, squash, carrot, onion and parsnip, everyone loved them!! Thanks for posting, will be making them again. The photo dosne't do them justice, they look a little burned but they weren't!! Very delicious!!