30 Reviews of Roasted Root Vegetables

From: bluemoon downunder

On Oct 1, 2005

I LOVE root vegetables, especially when they are oven-baked and when the weather is cooler. This is such an easy recipe. Even the peeling of all those vegetables is somehow satisfying: grounding perhaps! I used potatoes and sweet potatoes, baby carrots, parsnips and one turnip. And for once felt no need to increase the amount of garlic. I confess to using salt. I added mixed dried Italian herbs to the vegetables before they went in the oven, and added some chopped fresh thyme just before they were served. Delicious!

From: Mrs B

On Oct 2, 2005

I often do roasties with herbs, but less often with garlic. Thank you Rita, for reminding me of this flavour combination. I used rosemary infused olive oil as well as fresh rosemary.

From: ~Rita~

On Sep 25, 2003

I know this is root vegies but I added a mix of Mushrooms too. I hope you enjoy this as much as I did. I know DR Weil dosen`t use salt but I did and pepper just before serving. Don`t forget the parsnips, YUM! Added on Sept. 25,03 If you cut all the vegies the same size they should cook in the same amount of time. Except for the mushrooms.

From: PaulaG

On Aug 21, 2005

These were a lovely addition to LonghornMama's Easy Oven Roast #111987. I used a combination of celery, carrots, red skinned potatoes, Vidalia onion, and when adding the garlic I also added in about 6 to 8 brown Italian mushrooms, halved. After the vegetables were cooked, I sprinkled them with an Italian seasoning blend and allowed to stand for a few moments to blend the flavors.

From: Roosie

On Dec 3, 2004

Delicious! I used celeriac (celery root), carrot, sweet potato and russet potato as my root veggies. I sprinkled with French Dry Rub #16252 with the olive oil, which added a lovely flavor. The garlic was a great part of this- I only had half a head, so I cut the cloves in half for more even dispersement. I have to agree with the others, the balsamic vinegar really makes this! And yes, as long as you cut the veggies about the same size, they should cook at the same times. Healthy, delicious and flavorful! I love how versatile this is and can't wait to try it again- next time I'll take Rita's suggestion of mushrooms and give that a try! Thanks for another yummy recipe, Rita!

From: Merrie Wold

On Dec 8, 2003

Made this for Thanksgiving, then again this week. Delicious! The balsamic vinegar makes all the difference. Rosemary is a must. I cooked a little longer, so everything was tender.

From: katie in the UP

On Sep 24, 2005

I love roasted veggies! We used, rutabegas, beets, yukon golds, onions and carrots. Wow!! they were delicious! I used lots of garlic and thyme. Thank you for the recipe!!

From: Sandyg61

On Nov 23, 2005

An easy and delicious recipe. I used sweet potato, parsnip, turnip, and butternut squash (not a root vegetable but great roasted.) I did add a little salt. I will be making this often.

From: Dj's Eagles

On Jul 6, 2008

For some time now, I have been wanting to go through your recipes! I started today and stopped at this recipe! Wow! I didn't change a thing! What an Awesome talent you have! I have saved several more into my cookbook and can't wait to try them! Thank you so much for sharing!

From: Sue #9

On Dec 21, 2007

Another roasted root veg lover here. My variation is to cut up the vegetables a day ahead of time and to marinate them over night in a balsamic vinaigrette salad dressing in the fridge. I marinate them for about 20-24 hours then drain, and roast them at a high temperature. I usually use carrots, rutabaga, parsnip and red onion cut in fairly large pieces.