By Rita~ on February 16, 2003
Photo by Lalaloula
Photo by Lalaloula
"Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil"
Serving Size: 1 (37 g)
Servings Per Recipe: 5
"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."
"This is my favorite of all the roasted vegetable recipes I've tried. I do, however, cut down on the roasting time. 45 - 50 minutes is enough, without adding the 30 minutes. (That means adding the garlic earlier)."
"I think this recipe is foolproof. Throw it in the roasting pan and count on it being delicious. 27*"
"I loved this! I used potatoes, carrots, parsnips and rutabegas. It was, by the way, the first time either me or my step-daughter had tried parsnips and rutabegas, and we weren't disappointed. Will definitely make again, and can't wait to try out other combinations of root vegetables."
"This is a great healthy recipe that makes root veggies taste so good! I've made this twice so far, the first time I forgot to add the onion, but it still was wonderful. I used rutabagas, parsnips, sweet potatoes, carrots and white potatoes. After it was finished roasting I drizzled with balsamic vinegar, which was delicious. Thanks for this recipe, I'll be using it all the time now! "
"Made this for Thanksgiving, then again this week. Delicious! The balsamic vinegar makes all the difference. Rosemary is a must. I cooked a little longer, so everything was tender. "
"I soaked my potatoes for an hour or so and then cut into chunks. They came out so nice and crisp on the outside but soft on the inside. Loved it."
"Turned out great. Served with white fish in herbed butter."
"Mmmmm, another wonderful recipe from your collection! It was so easy to make and very, very tasty! I used parnsips, carrots, taters, and turnips as my root veggies and the combination was really yummy! The rosemary adds a nice mediterranian taste as does the olive oil. THANKS SO MUCH for sharing this keeper with us, ~Rita~! Made and reviewed for Veggie Swap #20 March 2010."
"I loved it!"
"This was a wonderful flavorful recipe. I liked it better than the Greek versio which had too much oil for my taste. I'm making it again today for the second time. Thanks for posting."