Roasted Root Vegetable Medley

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This is a very basic, solid roasted veggie dish. You can really take any hearty veggies, chop them up, toss them in olive oil with salt and pepper and roast them on a pan. You can't go wrong, it's healthy and tasty...

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A great way to introduce new vegetables. It was lacking in flavor, maybe adding more herbs will strengthen the taste.

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Awesome recipe!!
I used a large turnip, halved and then sliced into 1/2 inch slices.
4 large parsnips (1/2 inch slices
4 Yukon Gold potatoes, scrubbed and sliced into 1/2 slices ( a real big one was halved and then sliced
2 cups of halved brussel sprouts
1/2 pound of asparagus sliced in half
1 package of Christopher Ranch Garlic gloves (abt 20 cloves

The olive oil is important, you can hear the veggies oven frying if you have the right amount.
I didn't have fresh herbs, so I ground dried rosemary and thyme together
added the salt and fresh ground pepper.

I reduced 2oz of Balsamic vinegar and 1/2 oz of good Spanish Sherry until almost thick, and drizzled it lightly over the veggies.

OMG awesome!!!

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Very tasty and we did add more oil as one reviewer suggested.

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I made this recipe with the parsnips, golden beets, red beets, celery, carrot and some radishes(! from my CSA box. I only omitted the potatoes because I ran out of prep time and space in the pan. A couple words of advice: 1-make sure you cut the pieces (particularly the parsnips and beets small enough. Mine took longer to roast because I didn't. 2-make sure you follow the directions and coat everything with olive oil, or they will shrivel when cooking. Overall this tasted great and I ate some vegetables that I wouldn't have normally eaten. I served it with slow-roasted lamb shanks and dinner was fabulous. Definitely a keeper!

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We joined a CSA and have gotten stuff we don't eat much of normally so this was a great experiment used 4 kohlrabi, 3 turnips, and 4 small beets. 2 fresh sprigs of rosemary, 4 whole peeled garlic cloves, salt and pepper with olive oil. 45 min on 400. Perfection. Thanks for the inspiration!

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I only made about a fourth of this recipe and I left the beets and kohlrabi bulbs out. It had such a wonderful lipsmacking flavor! The vegetables really compliment each other and they taste great roasted. 45 minutes was a perfect amount of time. Everything was tender, but not mushy. YUM!

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i altered this recipe a bit, using 8 medium russet potatoes, 4 turnips, 6 carrots, 3 large beets, 2 large onions, and 2 shallots. i almost over-filled the large tin-foil roasting pan i bought from the store, since i am making this for a potluck, where only 10-12 people are attending. also, i used salt and pepper and olive oil, and since i couldn't find fresh rosemary i bought some dried herbes de provence. i've been tossing the vegetables every 20 minutes or so, and they've been in the oven for an hour already, and i don't think they're finished roasting yet. 45 minutes is a gross under-statement as far as cooking time is concerned, i'm guessing they'll need at least an hour and a half to start to brown and crisp a bit. and even though they are cooking down a bit (and i've been draining the juice whenever i toss them, so that not everything turns as pink from the beets, it still looks like far more than enough food for 10 people. as another reviewer said, if this isn't the only side dish going on the plate, you could definitely serve 20.

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This dish went perfectly with my pork roast. I especially enjoyed the parsnips! I was fairly generous with the seasoning - it might have been a bit bland otherwise.

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I followed the recipe pretty closely and found that I had enough vegetables to serve 20 people or more. Overall, very tasty, but I think I could have cooked them longer for better results. I used convection cooking and roasted them for a total of approximately 90 minutes. It was fun to wonder which vegetable you were eating, since there were a few that no one was familiar with.

I think the beets may have detracted from the presentation of the dish, since their color bled onto all the other vegetables.