4 Reviews

We eat a lot of roast vegies, but the dressing adds another fantastic dimension to them. I made this using a mix of potatoes, sweet potatoes, red capsicum, red onion, carrot and pumpkin. I couldn't get parsley so used chives instead. Shall be making this again soon!

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JustJanS July 08, 2011

Very, very good. I baked on two Pampered Chef stoneware pans and did not need to turn the vegetables when roasting, which really simplifies the cooking process.

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Sweet Baboo November 04, 2010

This was wonderful. I was afraid the kids would not like it but they all loved it. We had never had turnips or rutabaga(sp). I put red potatoes, sweet potatoes, carrots, turnips, onion, and rutabaga. I am soo excited to have found more veggies that the kids like.

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Queenofcamping March 16, 2008

Wow! This was a great dish. I love the balsamic flavor with the simply roasted vegetables. I used 2 sweet potatoes, 2 carrots and one beet, and made half of the vinegar sauce following the recipe exactly. I baked the vegetables for 45 minutes, and the potatoes were soft and the carrots & beets were slightly firm. This one is a keeper and going into my 10 star cookbook!

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Karen67 April 14, 2007
Roasted Root Vegetables With Maple Balsamic Dressing