The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 20, 2009
Excellent recipe. Great flavor and the kitchen smells WONDERFUL!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 18, 2009
Very good! I used shallots and white onions instead of red onions, to use them up, but otherwise stuck to the recipe. Even my picky kids liked these.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 14, 2009
Delicious! Only change I made was to use carrots instead of red bell peppers (don't like bell peppers and love carrots). Otherwise followed the recipe to a T and it was very tasty! I actually put the whole thing together in the early afternoon and stuck it in the fridge until I started dinner preparations about 4 hours later. I was a little afraid that the dressing would be too strong after the vegetables marinated in it for four hours, but the flavor was perfect for our taste. Served with fresh lamb chops from the local butcher and it was a great meal. Thank you Saundra for a recipe that we really enjoyed!
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Cooking Level: Expert

Home Town: Santa Monica, California, USA
Living In: Helena, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 13, 2009
Loved it! Great way to use a bunch of veggies at once, and they come out so tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 12, 2009
I made this last night for a preview for Thanksgiving. It was wonderful. I did exactly what the recipe calls for except I didn't have the fresh thyme or rosemary, so I used dried and just condensed the amount appropriately (listed on the side of the spice container). It was great! I think I will use this in place of mashed potatoes and sweet potatoes for Thanksgiving to lighten up the meal and make more room for fresh vegetables. This is a wonderful healthy alternative to all of the fat.
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Cooking Level: Expert

Home Town: Granite City, Illinois, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 11, 2009
The flavor of dried herbs is intense -- you should cut the amount by 2/3 if you substitute dried for fresh herbs in any recipe. I used fresh and this was wonderful as written! I wouldn't change a thing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 11, 2009
yummy yummy. I also love adding turnips. wonderful the next morning for breakfast!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 11, 2009
Have been making a version of this for years. I always add garlic powder (at least 2 tsps.) and usually add fresh beets and turnips cut up. It is a great recipe for veggies...
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Cooking Level: Expert

Home Town: Sun City, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 11, 2009
I roast veggies all the time- it caramelizes which makes the flavors more intense compared to cooking any other way. Try adding grape or cherry tomatoes (cut in half) with or without the balsamic - The flavor they add is amazing.
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Cooking Level: Expert

Living In: Alvin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 11, 2009
Talk about a sure-fire recipe. This one comes out great every time. It is a wonderful side dish for roast or any meat. We have served it company on more than one occassion and it was very well recieved. Thanks for a great recipe that's also simple.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 11, 2009
Roasted vegetables is such an easy thing to do. I am surprised by some of the comments about never having experienced, much less made something like this. Granted, I hadn't either, until I went to live in England throughout much of the 1990's. Roasted vegetables is such a standard part of -- at the very least -- Sunday Lunch. The oven is going, cooking the roast (whatever kind you enjoy), so it is easy enough to add a pan of vegetables to the oven, too. Roasted carrots, parsnips, along with the potatoes is great. :-)
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Cooking Level: Expert

Home Town: Guilderland, New York, USA
Living In: Davenport, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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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Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 4, 2009
Very yummy and a great dish for fall.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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Cooking Level: Intermediate

Home Town: Pennsauken, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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