Reviewed: Nov. 9, 2009

This is a fantastic simple recipe! I'm not a fan of squash of any sort, so I substituted it for some chopped carrots. I also cooked the root veggies for 25 minutes before i added the other vegetables (but could have cooked them more) I also used dried thyme and rosemary (1/2 tablespoon and 1 tablespoon) and didn't find it overpowering. Also added some chopped garlic. Next time I make this I'll cut back the amount of oil, cook the root vegetables longer before adding the other veggies and I think add some Portobello mushrooms.

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Vannessa

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 8, 2009

I made this recipe for my mom and her friends for dinner last night and it got rave reviews! I didn't actually get to try any of it myself, but my mom requested that i make it for thanksgiving also! followed the recipe almost exactly, only thing different was that i added carrots also

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blndeblu17

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Reviewed: Nov. 8, 2009

Yum! Perfect for Thanksgiving, didn't have to do sweet potatoes & mashed potatoes separately. Beautiful colors together.

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 4, 2009

Very yummy and a great dish for fall.

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ELLYDDAN

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Reviewed: Nov. 3, 2009

YUM! I used different veggies. I used zuchini, carrots, onion, and delicata squash. It came out awesome!!

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linzz

Cooking Level: Intermediate

Home Town: Pennsauken, New Jersey, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 27, 2009

This recipe was so good! I only had fresh parsley and chives on hand, and they worked perfectly. Also added some fresh garlic cloves. Definitely will make it again!

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melanie4118

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Reviewed: Oct. 26, 2009

A healthy and tasty side dish. I left out the peppers and added a parsnip. Easily scaled down the recipe too. This one is a keeper for sure.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

If I could give this recipe 10 stars I would. I followed it to a T, and everyone at my party raved. It was a perfect combination of flavors. I used fresh rosemary and thyme, and it was very tasty. I did follow another reviewer's suggestion and put the potatoes and squash in for 30 minutes before adding the peppers and onions in for the last 10 minutes. Everything turned out perfectly well done. I think I'm going to be bringing this to Thanksgiving now!

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Erika

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Reviewed: Oct. 24, 2009

LOVE this recipe. It's versatile-- I have added and omitted different veggies, but I also use the squash and onions. You can use dried herbs, but use much less if using dried. I've also tossed in whole garlic cloves and other herbs (basic, oregano).

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Kofa

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 20, 2009

Delicious! I did use a lot of carrots and had to increase the time by 20 minutes. Also added a little Italian salad dressing mix in place of the other herbs and it was quite tasty!

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cilla47

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Reviewed: Oct. 13, 2009

YUMM! I only used green, red and yellow peppers and a sweet yellow onion. This way everything would be done at the same time. I tossed everything together on a silpat placed on a baking sheet and sprinkled some salt and pepper on top. Use a good quality balsamic vinegar and olive oil!

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Deanna

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Reviewed: Oct. 11, 2009

Made this for a thanksgiving potluck and received a few compliments on it. Didn't use red peppers, but did use turnips. The fresh herbs are great, using dried would definitely not taste as good.

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SnL

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Reviewed: Oct. 7, 2009

I've had the same recipes at resturants! It's easy and delicious!

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SWEETSUE98

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Reviewed: Oct. 7, 2009

Absolutely delicious! The roast beef I made was a complete fail, but the veggies saved the day! I made a couple changes: Didn't have fresh spices so used 1/3 of the amounts of dried (i.e. 1 teaspoon to 1 tablespoon) as rec by another reviewer. I also let them sit in the liquid for a while. Didn't have regular balsamic, so used white balsamic vinegar. I also baked them at 425 for 50 minutes. I've never cooked butternut squash before and it was delicious. This one's a keeper!

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amycook

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

This is delicious...the balsamic vinegar adds wonderful flavour. The sky is the limit in terms of veggies you can use. I often add zuchini and eggplant, but near the end so it doesn't get mushy.

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Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Sep. 27, 2009

Very good, and easy to put together. I have never used balsamic in my roasted vegetables before, and it was a very nice addition. The cooking time was a little too long for my oven at that temperature, especially for the sweet potato, which tends to burn easily. Next time I will roast at 400 for the same amount of time. thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 26, 2009

This makes delicious, healthy and colorful side dish! My husband and I absolutely loved it! Instead of fresh herbs I used a half of bag of "Toasted Onion & Garlic" potato seasoning. It turned out great!

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Svetlana

Cooking Level: Intermediate

Home Town: Moscow, Moscow (Federal City), Russia

Living In: Rancho Cucamonga, California, USA

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Reviewed: Sep. 21, 2009

wow. this was really good. i used dried spices but it was still very flavorful. also, i only had yellow onions but they tasted great. i put 3 tablespoons balsamic vinegar as i really like the taste. will make this again.

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