This meal is a staple in our home as soon as the fall and winter crops arrive on market tables. We serve it up for dinner as a main course, reheat it for breakfast and throw a fried egg on top, and bring it to all of the fall and winter holiday gatherings. It's ridiculously simple, but I've received more praise when I bring it to potlucks than any other dish. Slathered in olive oil, rosemary and thyme, roasted vegetables taste spectacular on their own, but the sweet, tart vinaigrette is what takes this dish to the next level. I've used sweet potatoes, fingerling potatoes, butternut squash, carrots, parsnips, and onions -- but truly, any root vegetable will do. —Alexa Arnold
The recipe is pretty forgiving, but I did stick pretty close to how it was written. The veggies were great, but I didn't think the vinaigrette really added that much. I served it to my family and they felt the same.
This is A LOT of veg, and it would never fit into a cast iron pan for me. I reduced the amount of veg (1 large of each potato, 4 carrots, 1 parsnip), and they barley fit onto a 18"x13" pan. As it was, I had to bake them at a higher temperature and a little longer just to get some color on them. I should have baked them on two sheets, so they didn't steam so much for the first half of baking.
The leftovers were really good in an omelette with some sharp cheese.
This wasn't a show stopper for me, although enjoyable. It did put me into fall mode. —Lindsay
See what other Food52ers are saying.