Reviewed: Feb. 16, 2011

This is a great recipe. I tried it as it is published first. Then I tried some variations. My favorite is with small red potatoes, sweet potato, carrots, parsnips, turnips, red onion, garlic, and large red pepper strips (I had quite a bit of red pepper leftover in my crisper). I toss with olive oil, add a touch of seasoning salt and I even tried changing the taste up by using marjoram instead of thyme. Either way it's a winner!

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27 users found this review helpful

Reviewer:

hopeyk

Reviewed: Jun. 21, 2010

I make many variations of this, but have never used the broth before. We all liked this addition to my traditional roasted veggies.

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8 users found this review helpful

Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Oct. 12, 2010

This was so good and so easy! I used sweet potato, sweet onion, turnips, parsnips and carrots. Be sure to check it before the time because mine were done early. Use some aluminum foil to line your pan and no clean up.

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39 users found this review helpful

Reviewer:

April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Feb. 25, 2011

Loved the taste of this. I used what veggies I had on hand (yellow-skinned potatoes, carrots, turnip, and yam). I will certainly try again in the future with rutabaga and parsnips. Brussels Sprouts would probably be nice in the blend, as well.

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10 users found this review helpful

Reviewer:

LadyIslay

Reviewed: Nov. 29, 2009

Matt made these for Thanksgiving. I grumbled and grumbled about doing something that takes so long the day of. Well, I was wrong! It was the most well received veggie dish of the day. Everyone loved them.

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15 users found this review helpful