By Rita~ on January 19, 2004
Photo by yogiclarebear
Photo by yogiclarebear
"This is wonderful, healthy, warming dish for these cold months. I've also added Sweet potatoes, parsnips, carrots and pearl onions. You can mix and match any root veggie you like."
Serving Size: 1 (294 g)
Servings Per Recipe: 8
"Really great recipe. I did leave off the sage because it is one herb that I just don't care for. It was still a great recipe. Will make again for sure. Thanks for the great recipe."
"Delicious roasted vegetables. Used potatoes, carrots, turnips and rutabagas with fresh sage and thyme and dried rosemary. The recipe does depend on the olive oil to brown and crisp the vegetables. If you decide to use rutabagas, cut them much smaller than the other vegetables in order to have them cooked in the same amount of time."
"Greatway to fix root veggies, easy and tasty. I used Banana Squash, Small red potatoes, sliced onions (as i forgot to buy shallots), used dried rosemary,sage & thyme,turned out yummy. Will be using this recipe again & again. Thank you Rita."
"tasty and a change from mashed potatoes, thanks!!"
"I enjoyed this but the family thought it was mediocre. I followed the recipe but maybe next time I'll use the suggestion of throwing on some cheese and broiling before eating and give it an extra yum factory"
"In addition to the veggies listed, I added a sweet potato, leek, carrots and mushrooms. I mixed a package of dry lipton onion soup to the olive oil and mixed it all up in a bowl and poured it in a roasting pan. When done, I sprinkled some parmesean cheese on top and browned it under the broiler. My family LOVED it. It's a definite keeper."
"Oh my, I just loved this. I can't wait to eat the leftovers for breakfast tomorrow! I used butternut squash, and for the potatoes, I used a mixture of baby red, baby golden dutch, and sweet potatoes. Had no shallots, so I used yellow onions. The flavor was amazing. I threw the oven on a high broil toward the end to crisp the tops. The onions got a little charred on the edges and I LOVE that. This was just wonderful!"
"I used butternut squash, potatoes, onion and turnips. I also threw in 1/2 cup of beef broth into it was well - for a little flavor. A great way to roast any type of root type vegetable. Healthy as well!! I will be making again."
"Most excellent! I knew I wanted a side dish with squash and fresh herbs and this one called to me. I did it a little different to accommodate what I had. I used yellow squash and since I knew that would cook more quickly than the potatoes, I microwaved the potatoes for two minutes before cutting them into chunks and adding to other ingredients. I used a whole onion cut into large chunks instead of shallots. I didn't have sage so I used oregano. Very good."
"Any roasted veggie dish gets 5 stars from me. I also added summer squash, acorn squash and used red onion instead of shallots."
"Good Rita. I used all the seasonings here. I think I won't use the sage next time though. Although I like it, it was overpowering for us. I also chopped up my shallots, but will leave them bigger next time. I had pre-peeled squash that I had to use up as well. My potatoes were baby Ruby Golds. Thanks Rita!"
"We really enjoyed this. The butternut squash, surprising to us all, was our favorite part of this dish -- just delicious done this way! I made with Beef Brisket with Burgundy-Orange Sauce by Mirj #62605, and the sauce from that complemented these vegetables wonderfully. Thanks, Rita, for sharing this wonderful recipe! Dianne"