Roasted Root Vegetables

Reviews

• "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."

  By Rita~ on September 25, 2003 | 41727

• "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."

  By Rijaka on December 10, 2011 | 1271262

• "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!"

  By magpie diner on December 27, 2008 | 774055

• "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!"

  By FabulousBigNiki on January 17, 2008 | 559275

• "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."

  By Sue #9 on December 21, 2007 | 538628

• "Roasting this way is the only way! Brings out the sweetness. I used carrots, sweet potatoes and turnips."

  By Maryland Jim on February 02, 2013 | 1363931

• "I loved this dish. I skipped the vinegar and used fresh rosemary."

  By Dreamer in Ontario on January 24, 2013 | 1361793

• "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!"

  By Brighid on November 12, 2010 | 1163030

• "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."

  By FEPO on August 11, 2008 | 687543

• "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)."

  By The Queen in Quebec on February 15, 2008 | 580848

• "I think this recipe is foolproof. Throw it in the roasting pan and count on it being delicious. 27*"

  By sugarpea on January 15, 2008 | 558022

• "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."

  By ladybug810 on April 15, 2007 | 400748

• "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! "

  By Karamia on January 13, 2006 | 238094

• "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. "

  By Merrie Wold on December 08, 2003 | 78542

• "Great recipe. I added a sweet potato and left out the potatoes and onion. Instead of balsamic I used a little maple syrup. Delicious."

  By Yeastyams on March 23, 2013 | 1375437

• "Turned out great. Served with white fish in herbed butter."

  By FrVanilla on July 30, 2010 | 1135404

• "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."

  By Lalaloula on March 15, 2010 | 1068864

• "I loved it!"

  By Jacquie* on February 07, 2010 | 1048903

• "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."

  By Marsha Mazz on December 19, 2009 | 1010954

• "Very tasty and easy! I made this for Thanskgiving supper with my friends and everyone really enjoyed. Thank you for the recipe :)"

  By Ardenia on October 13, 2009 | 968117