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.
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.
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.
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.
Roasted Turnips, Sweet Potatoes, Apples, and Dried Cranberries
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