Roasted Root Vegetables with Rosemary

“These are DELICIOUS,Yummy, made them for dinner last evening, served them with Fish. We love the Rosemary on the vegetables, So easy to do in the oven. I didn’t cut the vegetables as small as you said,also cut the recipe in half. Thank you for posting.”

“This is an amazing recipe! This makes these roots and swedes play together nicely, along with adding versatility to them. Good hot or cold: I’ve eaten this dish cold on salad greens with blue cheese drizzled on it, and it performed splendidly in a potpie with turkey after Thanksgiving. My vegetarian friends love this when I make it!”

“Made these to go with Kittencal’s Perfect Prime Rib Roast Beef. They were outstanding. There were no leftovers. Thanks for the recipe Bev, now everyone wants to know how I made them.Deb”

“I made this for Thanksgiving, using a different combination of veggies (golden beets, potatoes, rutabaga, carrots), but otherwise following the recipe.I loved the flavors of the rosemary and roasted garlic. This was easy to make and very comforting. It will definitely become a holiday staple for me.Thank you for posting!”

“Tasty and easy. Great as a side dish with pot roast. Thanks for posting!”

“Made a version of this last night as an accompaniment to steak, mostly to preview for my Thanksgiving menu. I used garlic, red onions, rutababga and sweet potatoes and will experiment with other lower starch veggies.This did not disappoint, and I surely will be making this again. My idea of great recipe, not too putzy to put together, and no fuss. The finished product is so colorful and satisfying, true comfort food. Thanks for posting this one.”

“I will definitely be making this again the next time I make a roast.We had pot roast (in the crock pot) and I made these veggies to go with.I am adding new veggies to the diet of the family.This time I added parsnip (left out the rutabaga and celery root and replaced with carrots).Loved the garlic in it!YUMMY!”

“This is really good. Other vegetables I’ve used in it include Brussels Sprouts (halved), turnips, sweet potatoes and sliced red onion. Even the Brussels Sprouts come out sweet and salty and yummy as can be. I use baby cut carrots right out of the bag and minced jarred garlic when I’m in a hurry. I haven’t had any burning problems putting the garlic in with everything else.”

“Amazing! We had these with roast beef and the boys in the family ate the veggies with gravy, however, from another recipe I read to sprinkle a little balsamic vinegar on instead. I loved it that way! Thanks for posting Bev!”

“I made this recipe for Thanksgiving.Everyone loved it, even people who normally don’t like parsnips and rutabagas.I added a 1/4 cup of balsamic vinegar and a squirt of Bragg’s liquid aminos. “

“Absolutely wonderful! Easy to make and can use different veggies, too. So versatile! I drizzled some balsamico on top, too.”

“We ate this last night with Herbed Chicken and we liked it a lot.It is surely a bit different from the usual steamed veggies or mashed potatoes!I mixed up the variety as I didn’t have all of the below on hand.I added some sweet potatoes as well as a couple of beets. (will leave out the beets next time…)Thanks for posting!”

“I’ve done something similar, no spraying the pan but just coating the root veggies just enough for a thourough mix with olive oil.(No maple syrup as suggested by another reviewer.)I’ve used different combinations of veggies in different porportions:Yukon Gold and blue potatoes are excellent spud choices here.I cut root veggies somewhat differently:harder things like celeriac and turnips get chopped into smaller cubes than do parsnips, potatoes or especially sweet potatoes, because I don’t want one veggie turning into mush while the celeriac remains hard.Onions, scallions, and/or leeks also good in this.I may also toss in other herbs such as oregano and/or tarragon.A pinch or so of nutmeg is also very nice.Because of the consistency I prefer when these veggies are done, I probably cook a little less, but then again I’ve only made this dish for one or two people at a time, so considering the volume the chef used, this probaby actually does work out to be equivalent.I have used fresh garlic cloves; very roughly chopped.A very good recipe!”

“Made it for Thanksgiving, with some variations, and it was a winner!I used ALL the veggies in the recipe and added about 1/4 cup of maple syrup.Because of what else I was baking, I used a much lower temperature,but my pans burned (prob. due to the maple syrup), but the veggies were great!Next time I’ll make them in glass pans so the burning won’t be such a problem.”

“I used this recipe by cutting way back and just using turnips and onions. Perfect on the timing for doneness. I do NOT advise using jarred minced garlic like another reader suggested. I added it only during the last 20 minutes and it almost burned. My suggestion would be to avoid the prepared stuff altogether and use fresh cloves, which is what I’ll try next time.”

“This is great! I really liked it! Great variety of veggies. I added beets, but I would omit them next time.”