I was looking for unique recipes to use the things from my farm share--this was a triple play with the sweet potatoes, turnips and apples! I turned it into a main dish by adding chopped turkey kielbasa. It turned out very well and also reheated in the microwave nicely for lunch.
Roasted Turnips, Sweet Potatoes, Apples, and Dried Cranberries
sbc1023 Posted: 10/29/10
UNClindsey Posted: 11/01/09
I love this! The flavors just mend together so well. And it's so simple. I make it just as directed, and it always turns out great.
Margareta Posted: 02/21/09
Simply delicious! The combination of root vegetables and fruit is outstanding. I layered all the veggies and fruit in a large casserole dish. Then I melted the butter and added the rest of the ingredients plus about 2 Tablespoons of balsamic vinegar (as suggested by another cook). I brought the butter mixture to a quick boil then poured it over the veggies before baking. Part way through the baking, I stirred the casserole.
Sacfoodie1 Posted: 12/25/09
I brought this side dish to Christmas dinner last evening...it was a hit for sure, and the hostess asked for the recipe! I, too, substituted turnips for parsnips. Also, I added Jane's Crazy Mixed Up Salt and quite a few turns of ground black pepper (as the recipe did not call for any salt or pepper) to create a bit of a savoury taste as well. (I especially love the black pepper added.) Next time I will add the balsmaic as well...sounds wonderful! The dish was served with a fabulous ham and other wonderful sides. Would definitely make it again.
flowbleu Posted: 06/13/11
Wow, my family loved this. I used a butternut squash instead of the sweet. Potato and it was a big hit with everyone. Awesome!
EllenDeller Posted: 12/23/11
Combination of flavors is great, but recipe needed some changes. After 40 minutes, the vegetables were mushy, and I prefer the higher-heat & shorter cooking time method of roasting vegetables. I also used only 1 TB brown sugar, added onion quarters, and garlic. Took another reader's advice and melted butter with 2TB balsamic vinegar, then poured over the top before roasting. Also added a slightly sweet Caribbean-style hot sauce. Served with pork chops and collard greens.