Reviewed: Aug. 7, 2009

These were good but nothing special. Loved the combination of the veggies. Used everything except for parsnips.Lacked a wee bit in the flavor dept. Will have to spice it up more next time.

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Reviewer:

ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Jul. 27, 2009

This turned out really well! I baked mine in the oven like the recipe said and, like other users found, after 30 minutes on 425 some of the veggies were starting to burn. As suggested, I reduced the temperature to 400 for only 20 minutes longer and the vegetable turned out delicious! It says to serve room temperature but we ate the veggies warm and it was still very yummy.

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49 users found this review helpful

Reviewer:

Julie

Reviewed: Jun. 23, 2009

Fabulous! It was too hot to turn on the oven, so I did them on the stove top instead. Got raves from the family!

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2 users found this review helpful

Reviewer:

greenthumb

Reviewed: Jun. 22, 2009

I have to tell you that this recipe was one I have been looking for! I have a bunch of friends that are always giving me summer vegetables and I never know what to do with them! This was perfect. I had to change it up just a little because 425 degrees for the first round of veggies for 30 minutes was a bit long so I just scaled it back to 400 for 20 minutes and it was perfect. You may also find as others did that you can use any veggies in this as long as you go from hardest to softest. I put it with brown rice and I added nutmeg and paprika to the spices -- yum!!!! good stuff!!

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4 users found this review helpful

Reviewer:

bsmdl

Cooking Level: Intermediate

Living In: Canton, Ohio, USA

Reviewed: May 11, 2009

These were amazing! I made this dish when I had a friend over for dinner. She kept eating and eating them even after we were finished with dinner and I had to print the recipe for her or I don't think she would have left. Only change was I added a red onion to the mix. Loved that it was a room temperature dish. Didn't have to worry about keeping it warm while I cooked the rest of the dinner.

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31 users found this review helpful

Reviewer:

Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Reviewed: Apr. 30, 2009

Excellent for using whatever vegetables are on hand and giving them amazing flavor!

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2 users found this review helpful

Reviewer:

notbybreadalone

Reviewed: Apr. 12, 2009

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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51 users found this review helpful

Reviewer:

01778

Reviewed: Apr. 3, 2009

Really, really good recipe! My husband wouldn't stop raving about it!

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21 users found this review helpful

Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Colfax, California, USA

Reviewed: Jan. 15, 2009

OMG These were so good. I followed the recipe but add a few more vegetables like radishes, mushrooms, green peppers and some onions. Never thought I would like parsnips but everything came out so delicious and sweet even the radishes. This is a good way to get a variety of veg. and your veg. quota for the day. You can add a little more seasoning than called for if you wish. Probably just about any veg . will work as long as you start the firm ones first and add the softer veggies later. Thanks Lorelei--now I love to eat my vegetables. BTW-they are best at room tempeature .

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54 users found this review helpful

Reviewer:

DONNYK

Reviewed: Oct. 4, 2008

This recipe turned out very well. We made it as an accompaniment to salmon, and the combo was delicious. We especially loved the roasted yams. Everything fit on a single baking sheet, so we just used the one. Our vegetables started burning pretty early, so I reduced the temp to 400 degrees and stirred the veggies, and that worked for us. After cooking we couldn't wait to try it, so we skipped the 30 minutes of cooling time. We wanted to eat the veggies hot, so that worked for us. We'll definitely make this one again. Would live to try it on the grill like everyone else did.

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66 users found this review helpful