Reviewed: Mar. 26, 2012

This is a great recipe and a nice foundation. I have mixed it up by putting in different vegetables - cauliflower, squash, more onions, zucchini, etc. I have also brought it to pot lucks and it is always a hit!

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Reviewer:

kmvoracek

Reviewed: Jan. 30, 2012

These were delicious and versatile. Per previous reviews, I peeled and cut potatoes into chunks and put them in a dish with the carrots then microwaved them 10 minutes stirring 1/2 way through. I used baby carrots cut in 1/2. I put the oil and soup mix in a large bowl, poured in all the veggies and stirred to coat. Baked per instructions on a large baking sheet. Since I was taking these to a potluck, I transferred them once they were done into a 9 X 13 pan & baked them a few more minutes to make sure the pan was hot. These were a huge hit - got asked for the recipe several times. Will make these a lot! I doubled the recipe for 18 people and had some left over.

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Reviewer:

srobin

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Reviewed: Jan. 29, 2012

This was a very flavorful and excellent way to enjoy a variety of vegatables. I substituted 1 yellow squash for the zucchini because that's what I had on hand, used frozen broccoli florets instead of fresh, added about 1/4 yellow onion cut into thick wedges, substitued herb and garlic dry soup mix for the onion soup mix. I used just shy of a 1/4 cup of olive oil, but I will only use about 1/8 cup next time because that would be plenty. Thanks for the super recipe!

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Reviewer:

Susan Quinn

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Jan. 19, 2012

Easy, tasty, savory. Always nice to have more options for vegetable dishes.

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Reviewer:

Gwenbishop

Reviewed: Jan. 9, 2012

This is a good recipe for an easy, healthy side to any dish. To speed things up, I used baby carrots and baby potatoes. I couldn't find the onion soup mix thing so I used onion flakes and I didn't think it really added anything to the dish. I mostly like this recipe because it's easy prepare and absorbs the flavors of anything you put it with. I served them under asian chicken so it came out quite tasty.

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Reviewer:

juju

Cooking Level: Beginning

Reviewed: Dec. 21, 2011

Great veggies! I threw some cut up beets I needed to use in there as well. That's why my veggies look a little pink in my picture ;) The onion soup gives these a nice seasoning. Yum!!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Oct. 12, 2011

I followed the advice of others and mixed the oil and the onion soup mix. I , then baked the potatoes and carrots with a little of the soup and oil mixture for 15 minutes before I added the rest of te vegetables. I, also, added 2 small red onions. I did not add extra salt. I got most of my vegetables at the farmer's market. We both really enjoyed it . I will definitely make it again.

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Reviewer:

Anne J.

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Papillion, Nebraska, USA

Reviewed: Aug. 10, 2011

This was a great recipe. I followed other reviewers advice by putting the potatoes in first (with the seasons and oil) for 15-20 minutes while I cut the other veggies up. Then I added carrots, onion, sweet potato (with the seasons and oil) for 15 minutes. Then I added zucchini and broccoli for the last 15 minutes stirring it occasionally throughout the cooking process. Then I covered it all in bacon bits--because everything tastes better with bacon. I added cheese on it for my kids, but I liked it without cheese. It was delicious, my 2 year old ate it well and my 4 year old even said, "Thanks mom, this is delicious."

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Reviewer:

lenita

Cooking Level: Intermediate

Reviewed: Apr. 12, 2011

Easy recipe and very tasty. I used the spray olive oil. I also put some lemon pepper on the vegetables instead of salt. I went easy on the dry onion soup mix. I loved all the color. I put red bell peppers in the dish also

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Reviewer:

Judy

Reviewed: Apr. 7, 2011

Baked Vegetables I Haiku: "Won't work as written. It wouldn't cook evenly. So has to be changed." Before delving into the reviews, it was obvious that if prepared as the recipe was submitted, you'd end up w/ pebble-hard potatoes, disintegrating zucchini, and broccoli smoosh. I used the ratio of ingredients as listed, but I steamed the potatoes and carrots briefly in the microwave 1st, then tossed everything in the pan w/ the EVOO and onion soup. After about 40 min., the texture of the veggies was spot-on, the taste was pretty good, but the color was dingy due to the soup powder. I served the veggies w/ a little grated parm, which was nice, and perhaps if I make this again, I'd bake it w/ parm (as well as some paprika and garlic) mixed in. This recipe definitely can't be rated highly as written, and due to all of the reviewers also making changes to the prep, I hover around a 3.5

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