I know this is root vegies but I added a mix of Mushrooms too. I hope you enjoy this as much as I did. I know DR Weil dosen`t use salt but I did and pepper just before serving. Don`t forget the parsnips, YUM! Added on Sept. 25,03 If you cut all the vegies the same size they should cook in the same amount of time. Except for the mushrooms.
I bought a bag of organic root vegetables and used this recipe without the vinegar. I minced thyme and rosemary, mixed it with the EV Olive oil and tossed the root vegetables and all the garlic with it. It took almost an hour to bake, but wow was it good! I tossed it every 20 minutes when baking. I have no idea what all the vegetables were that were in the bag. The family got to try many different variety and they all liked it.
Made this for Christmas dinner, and it was great. I love roasted veg, and these were simple and tasty. The cooking time was way off for me, possibly due to the vast amount I made or the veggies I chose...ended up roasting for close to 2 hours. Final result was very nice though - thanks!
Yumm! I eat these nearly every day. I use little red potatoes, quartered, plus baby carrots, parsnips, turnips, rutabagas, and ocassionally brussels sprouts and cauliflower. (Those last 2 don't need quite as long to roast.) I also like to leave off the garlic, herbs and vinegar most of the time. I pile these on a plate with a heap of couscous on the side, and I'm a happy camper!
Another roasted root veg lover here. My variation is to cut up the vegetables a day ahead of time and to marinate them over night in a balsamic vinaigrette salad dressing in the fridge. I marinate them for about 20-24 hours then drain, and roast them at a high temperature. I usually use carrots, rutabaga, parsnip and red onion cut in fairly large pieces.
Great recipe. I added a sweet potato and left out the potatoes and onion. Instead of balsamic I used a little maple syrup. Delicious.
Roasting this way is the only way! Brings out the sweetness. I used carrots, sweet potatoes and turnips.
I loved this dish. I skipped the vinegar and used fresh rosemary.
This was ok. I've never had turnip, rutabagas or parsnips before and I've only had canned beets so this was a very new thing for me. I didn't care for the beets but the rest was ok. I think I prefer the roasted veggies with mushrooms, squash, zucchini and asparagus better, though. Thanks for something new to try though!
This is truly a sensational recipe and has become a family favourite. Easy to make and perfect results every time no matter what combination of vegetables you decide to use. Thanks for sharing this recipe -- actually my family thanks you for sharing.