Ok, this must be a foolproof recipe, because I read it too quickly, and made several alterations without really meaning to. But-- it was delicious. Next time I will follow the instructions more closely and update my review. For now, I will write up exactly what I did in case I want to do it again :)... I used 1 large yam, 1 large white potato, 1 med parsnip, 1 c. baby carrots, 1 lg red onion, 1 small red bell pepper, 1 small orange bell pepper, 1 lg zucchini, 1 med yellow squash, with double the oil and seasonings since I had more veggies. I mixed the potatoes, parsnip, carrots, and onions in a big bowl with the amounts of oil, garlic, fresh basil, salt, and pepper called for. Baked on huge sheet pan at 425 for 30 min, stirring at about 10 min intervals. While those were baking, I cut up the squashes and bell peppers, and mixed with the amounts of oil, garlic, basil, salt, and pepper, letting them marinade while the root veggies cooked. After 30 min, I added squash/pepper mix, and stirred well. I turned the oven down to 400 and cooked 30 more min, stirring twice. We ate them hot and they were FABULOUS. What I will do differently next time, is cut the yams and parsnips into bigger chunks than the white potatoes, they were a little soft. Otherwise, I will try the recipe directions, where the seasoning is done at the end, and update my review with the comparison. I don't think you can mess up this recipe -- the flavors are wonderful, and I had never had parsnips, YUM, great.
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Ok, this must be a foolproof recipe, because I read it too quickly, and made several...