This is the first recipe that I've felt inspired enough to rate. It was truly outstanding. I followed the recipe almost exactly (sweet potato, carrot, parsnip, asparagus, red and yellow roasted bell pepper, fresh basil, pressed the garlic in a garlic press), except I had a few things in the oven cooking slowly on a lower temp, so I ended up sauteeing the veggies in a frying pan uncovered with a little olive oil on medium high heat--15 minutes for the root veggies and then I added the asparagus for another ten minutes or so. The root veggies ended up browned on all sides (it was more labor intensive than the oven--I had to stand and move them around a lot) and perfectly cooked, as was the asparagus, but the dish was done in 25 minutes and in my opinion came out better than roasting typically does. I also chopped the roasted red peppers into very small pieces--they coated the rest of the veggies nicely that way. Everyone went back for seconds. The fresh garlic and fresh basil tasted amazing! Thanks for such a keeper of a recipe.
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