Roasted Root Vegetables

I followed the cooking instructions, and the beets still weren't soft after 80 minutes in the oven. Everything else was pretty much dead by then, so I took it out and we ate it, but I will follow another poster's suggestion next time to put the beets in by themselves for the first 20 minutes, then continue. It tasted ok, but I will try again in hopes that next time will be better!

Easy and delicious. I only needed 40 minutes as I cut the veggies in small pieces. Even raw beets cooked through nicely. I added the herbs after 20 minutes. Thanks to whomever suggested the balsamic. Wonderful!!

Parboiled cubed parsnips, whole brussel sprouts, & baby potatoes for 4 mins. Quartered the brussel sprouts. Chopped carrots & 1/4 yellow onion. Tossed in olive oil on the sheet pan with a few crushed garlic cloves. Roasted for 15 mins, added thyme & more olive oil, finished for another 15 mins. Topped with Umami Salt from Oakland Spice Shop. Easy & delicious!

I used a 10” cast iron (Wagner) fry pan with relatively tall sides. I definitely recommend adding purple onions to the mix of cubed vegetables. I coated the fry pan with olive oil, and sprinkled the veggies with fresh cracked pepper and rosemary-salt, and placed a dollop of ghee in the middle of the mix. After tossing the veggies to finish the first two 20 minute sequences, I sprinkled the cubes with Shichimi Togarashi seasoning for a Japanese flair. Delicious!

I do this regularly and separate beets (even if on the same sheet pan) so they do not stain the other veggies. Always wonderful and leftovers are perfect on a salad!

Sweet potatoes rutabaga and carrots….exceptional results

Don't bother adding all the fluff (vinegar, garlic, etc). Let the veggies shine on their own, they're simple and perfect.

Before final 20 minutes of roasting, add a mixture of 2-3 T red wine vinegar and 2-3 T brown sugar.

I use rosemary, thyme, and sage and throw in a couple heads of garlic. Serve with aioli. Yum!

I mixed the cut up vegetable (potatoes, sweet potatoes, carrots, shallots, garlic cloves) in a large bowl & tossed with olive oil, salt and pepper. Spread on pan with parchment paper, baked for 20 minutes @ 425. Added 1/2 head of thin sliced cabbage drizzled with olive oil, thyme, rosemary, 2 tbs red wine vinegar (suggested by previous writer), mixed everything up again on the baking sheet, baked for another 20 minutes. My husband loved it!

Added red onions. Came out great. Took about 50 minutes total to get crispy.

I can't recommend enough that THIS is THE reason one must own at least one good sized cast iron skillet! A quick swirl &w'a drop of soap then rinse & dry on hot burner! I use 2, one is likely worth $$$ as I know it's @ least 100 years old, 2nd is modern day "LODGE" still an all American Co. making permanently seasoned pans for about $20! PLEASE do NOT purchase a 'Famous Name' (R.Ray, E.Lagassei, or ?) made in China pan for 2-3Xs the 'Lodge' one & sold by name brand stores.

Wonderful! I used sweet potato, beets, tri-color carrots, onion, and I threw a dozen brussels sprouts on for good measure and a hint of green. I also splashed a little balsamic vinegar, and I sprinkled a couple teaspoons of brown sugar per another reviewer. I was a little worried because at the first 20 my veg were WET. But that cleared up, everything is crispy outside, lovely done inside.

I like to add whole peeled garlic cloves to the mix, usually a whole head's worth.

I added low-sodium chicken stock about halfway through cooking. The veggies turned out so flavorful, tender, and delicious.