Roasted Root Vegetable Medley

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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.

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My family loved this recipe! We were looking for a unique vegetable side and this was perfect. Great flavor, texture, color and this is a lot of food! Perfect for a big pot luck or dinner party. I would only make a quarter of the recipe for just my family.

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This tastes incredible and is incredibly easy

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I made this for a St. Patrick's Day dinner (along with corned-beef, cabbage & colcannon. It was really good, pretty, and very easy to prepare.

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im sure it wouldve been good if i couldve gotten it to the table ontime. the veggies shoud be cut much smaller than instructed. it was basically a timing disater i figured for an hour but in the end it took much more and i had to sadly finish them off in the micro. besides, i hardly had a pan big enough.

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Very easy, full of flavor and color, easy to make double or triple batches. I made this dish for a large party and everyone loved it. It went really well with the ham I served.

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This is just about my favorite recipe for winter vegetable now. It's seems like no matter how much I make, there's rarely any leftover.