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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 24, 2008
This is a perfect hot veggie side dish. I added minced garlic. Even my 3 and 2-yr-olds ate it. Yum!
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LilWebb
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 20, 2008
A wonderful and light side dish. Even those who don't care for asparagus too much will love this!
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Reviewer:

missdoeverything
Cooking Level: Beginning
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Photo by lomagu
Reviewed: Oct. 14, 2008
I didn't have any rosemary on hand so I used an herbes de Provence mix and it turned out really great! Thnx :)
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lomagu
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 7, 2008
This recipe is so delicious and easy. I printed the recipe last week and I have made it three times.
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JDALE76
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 25, 2008
This was delicious...I made this the other night, along with lemon dill salmon and boiled red potatoes.
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Reviewer:

NERDYCHEESECAKE
Photo by NERDYCHEESECAKE
Cooking Level: Intermediate
Home Town: Kennesaw, Georgia, USA
Living In: Atlanta, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 18, 2008
really simple but good. added some onion in as well, yum
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SMalt
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 14, 2008
Great recipe! I've made this several times. White mushrooms are good, portobellos are great. I've tried this with thick asparagus and found roasting for 15 minutes is good. But I tried pencil thin ones once, and 15 minutes was too long and they got burnt and mushy.
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Reviewer:

Mirika
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 10, 2008
Delicious. Took a risk and made for a dinner party with new friends. Everyone LOVED it, even the kids! I crushed dried rosemary into a powder and sprinkled over before baking to reduce the stick like factor dried rosemary can sometimes have.
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2 users found this review helpful

Reviewer:

KRISTEN627
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 28, 2008
Made this dish for a party and was very pleased. It flew off the buffet table. I loved the rosemary flavor.
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Reviewer:

em2781
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Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 2, 2008
This was great! Both the mushrooms and the asparagus were cooked perfectly and it was just the right amount of seasoning. Thanks!
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Reviewer:

Rachel
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 16, 2008
This was good, but nothing spectacular
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Reviewer:

LROBERTS09
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 10, 2008
This was a great recipe and so easy to prepare - loved the rosemary flavor - I marinated the veggies(as per recipe) for a couple hrs. in a plastic bay with some sprigs of rosemary. I'll save this recipe!
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Reviewer:

Joys from CA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 10, 2008
This veggies are delicious, specially for vegan side dishes or as part of a nice decor on the table. I added some chopped red peppers. It changed the appearance of the dish with a nice colors.
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Nurynski
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Cooking Level: Beginning
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 23, 2008
I made this for our Easter dinner and it was very delicious. I used baby bella mushrooms and it gave it a more meaty texture and taste. Easy and great combination.
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Reviewer:

samaralou
Living In: Chicago, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 23, 2008
Made as a side dish for dinner party and even the picky eaters ate it. Thanks for the great recipe. Very easy and will make again.
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Reviewer:

ELAINETG1
Cooking Level: Intermediate
Home Town: Summerfield, North Carolina, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 23, 2008
This was fantastic and so-o-o easy; the mushrooms and asparagus were cooked to perfection. I used portabella mushrooms, quartered. Based on comments from others, rather than mincing the rosemary, I just pulled sprigs off of the stem and sprinkled over so could be easily removed if not wanted. I also added a couple of dashes of garlic powder. Also, when I removed from the oven, I sprinkled over with balsamic vinegar—excellent! Will definitely make again –and again.
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Reviewer:

LPK
Photo by LPK
Cooking Level: Intermediate
Home Town: Durham, North Carolina, USA
Living In: Clonsilla, County Dublin, Ireland
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 13, 2008
We host a lot of get-togethers, from pot-lucks and barbeques to more formal meals and this is one of the "must haves" at every one. There are never any leftovers no matter how much I make! Delicious!
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Reviewer:

SPUDDYSMOM
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 1, 2008
This was so easy. I put the asparagus and mushrooms on the cookie sheet then just poured the olive oil over them and tossed them with my hands. That way I didn't dirty up a bowl. Then I sprinkled it with chopped, dried rosemary and regular salt and it turned out great. Also, the asparagus really shrink up so it's okay if you have slightly more than a single layer of stalks. Just stir them halfway through the roasting.