Reviewed: Mar. 24, 2008

Wow, this recipe was excellent! My sister made for Easter dinner, and it was a huge hit that I HAD to get the recipe! A few things she changed: She marinated the veggies overnight, added in 4-5 whole cloves of garlic, and threw in some carrots and zucchini. Yum!

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smileysoul

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Reviewed: Mar. 24, 2008

These were alright, but I wasn't wowed by it. Won't make them again.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Mar. 24, 2008

Very Good Roasted Vegetables. I made as a side with the Roasted Rack of Lamb recipe from this site. Next time I will keep the vegetable pieces large so they don't burn and cook evenly. I used fresh herbs but it seems like you could make it with dried, as long as you scale it down (1/3 dried to 1 fresh).

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Kyle

Cooking Level: Beginning

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Reviewed: Mar. 22, 2008

Yum - has become a staple...

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kvyborny

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Reviewed: Mar. 20, 2008

so much better than just potatoes :) i used whole cloves of garlic in there as well and it added a little something.

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Shannon B

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 9, 2008

I loved the idea of this, but found the red peppers too overpowering. Next time, I'll omit the peppers and use some whole garlic cloves instead.

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ACAMRON

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Livingston, New Jersey, USA

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Reviewed: Mar. 9, 2008

This recipe was pretty good. I am only giving it a four though because it definitely wasn't the best I've had and I couldn't make it with what I had on hand because of the fresh herbs. So all in all I'd say if you have the ingredients around it is worth making but if you have to make a trip to the store to make this I'd say it' probably not worth it.

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jenny27

Cooking Level: Intermediate

Home Town: Wisner, Nebraska, USA

Living In: Boulder, Colorado, USA

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Reviewed: Mar. 3, 2008

My suggestion is to have less peppers. It was too sweet.

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KC

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

Delicious! Could add other veggies but great with the veggies in this recipe. Veggies browned nicely in dark jelly roll, however, not in stainless steel.

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Vadie

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Reviewed: Feb. 16, 2008

I cannot say enough good things about this recipe!! Made it 3 times and always comes out PERFECT! Good with any vegetables. I've tried with eggplant and acorn squash as well. Must add lots of sweet potatoes! They give it the best flavor...I use alot more sweet potatoes than regular white potatoes everytime I make this.

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Laura

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Feb. 11, 2008

Very good! Subbed carrots for squash and more yukon potatos instead of sweet potato.I didn't have a roasting pan so had to use the botton tray of a broiling pan covered w/ a sheet of aluminum foil. So the tips of the onions got burnt and I ended up lowering the temp between 425-450 degrees. I used half lemon juice, half balsamic vinegar. The veggies had a wonderful, fresh taste and beautiful appearance!

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MissTiff

Cooking Level: Intermediate

Home Town: Rising Sun, Maryland, USA

Living In: New Castle, Delaware, USA

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Reviewed: Feb. 8, 2008

I loved these!

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rachelle

Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA

Living In: Raeford, North Carolina, USA

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Reviewed: Feb. 6, 2008

Delicious!!

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Marisa

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 2, 2008

My husband does not like sweet potatoes or squash (I know, they are both soo good!) So, I substituted with carrots and Idaho potatoes, used dry herbs, added some minced garlic, left out the peppers until there was 15 minutes left, and it turned out great! Next time I will add some green beans. Thanks for the recipe.

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Jennifer

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 31, 2008

Took these yummy veggies to a pot luck at church. People were asking for the recipe. I used a different variety of vegetables including, carrots, broccoli red onion, green beans, red bell pepper and sugar snap peas. I added two cloves of crushed garlic to the mixture and tossed well with the remaining ingredients. When the veggies were done I sprinkled them with some freshly grated parmesan cheese. Super good.

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Chez Nicole

Cooking Level: Expert

Home Town: Moosic, Pennsylvania, USA

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Reviewed: Jan. 28, 2008

I am just getting into cooking, and I could not have found a better recipe for an amateur cook. I cut the vegetables in larger chunks, and altogether was in the oven for an hour. Next time, I will throw in much more onions and garlic cloves - I love how they carmelize. This is a wonderful, versatile recipe.

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maravi

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Reviewed: Jan. 27, 2008

not bad. left out squash and used carrots instead. great side dish.

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Jan. 26, 2008

I love this recipe, you can change up the veggies a little if needed and it always comes out great!!

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Sue

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Jan. 26, 2008

Added some garlic cloves. This is a great way to cook veggies!

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cookingood

Cooking Level: Intermediate

Home Town: Redwood City, California, USA

Living In: Allen, Texas, USA

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Reviewed: Jan. 24, 2008

Love this recipe. Ultimate harvest comfort food. Goes great with ham. I usually don't bother with the sweet potato since I love the butternut squash and feel it lends enough sweetness to the dish.

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