Made to recipe using carrots, parsnips & onions. Roasted 1st 30 min at recipe's 450° setting and 2nd 30 min at 350° (to match temp/time needed for potatoes). Excellent results. Served with CL's asiago potato gratin and Serious Eats' prime rib with red wine jus. Very good x-mas dinner.
I had the same problems as a previous reviewer. Everything was over cooked after just 30 minutes. However, it had outstanding flavors and was very easy. I substituted butternut squash for the turnips. I will make it again shortening the cook time and possibly lowering the oven temp. This may even make an appearance at Thanksgiving.
I was suspect of this recipe since I've never roasted vegetables for an hour not to mention with brown sugar. Sounded like a recipe for burned vegetables to me. Fortunately I checked and stirred after 20 minutes and pulled them out at 25 minutes after they were only slightly burned. I'm surprised no other reviewers reported a similar experience. The flavor was good so I may try this again maybe adding a bit more oil and probably stirring at 10 mins and removing from oven at 20 mins or perhaps lowering the oven temperature by 25 degrees.
Made this just as the recipe is written but added some cubed butternut squash. Fabulous!!! My husband and I both loved it and will definitely make it again. Great flavors, pretty presentation, will probably add to the holiday table.
I love roasted veggies, but could never find a recipe that turned out well. This one is perfect....even my non-eating veggies meat loving husband asks for this one again and again. The sweetness of brown sugar and balsamic vinegar makes the recipe! Great job!
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