Reviewed: Oct. 7, 2009

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

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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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hope's mom

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

This was fantastic!

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cambur

Living In: Portland, Oregon, USA

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Reviewed: Sep. 8, 2009

My family loves this recipe.

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Cathy

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Reviewed: Aug. 30, 2009

not exactly how i wanted it to turn out b/c some veggies were getting over cooked and others were still super hard (like the Butter squash and potatoes).. so my mom said next time i should pre cook the veggies that will take longer in the microwave before hand

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IRENE8

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Aug. 26, 2009

I thought this was a lovely side dish. I didn't have all the right veggies so I can't give it 5 stars but I will defintely make it again!

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Cyn D.

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

There are endless ways to vary this recipe. I like to put in parsnips and a few cloves of garlic. Definitely balsamic vinegar over other options!

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TFRach

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

Amazing blend of flavors, so simple, yet fantastic! The seasoned oil if perfect, what a beautiful dish, I served it w/ a broiled flounder & pasta side & it was a hit.

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MAGGIE1179

Cooking Level: Expert

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Reviewed: Aug. 9, 2009

Let me just say that I could have eaten about five onions by myself using this recipe! I just used the "sauce" for the vegis I had on hand--baby reds, baby carrots, zuchinni and onion--and they turned out nicely except the zuchinni (for those thinking of trying it, even in large chunks, it was reeeeally mushy). I used all thyme because that is what I had fresh and the only downfall was wanting a smidge more flavor from the balsamic. I will definately try it again! I did salt again right after I removed it from the oven and it added some nice depth.

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mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Aug. 8, 2009

Outstanding - used just red skinned potatoes cubed and baked in glass casserole loosely covered with foil. Used for dinner party and was a hit. This is a keeper.

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Dave

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Reviewed: Aug. 2, 2009

this is the best and simplest recipes for fall vegetables. i don't change a thing, its perfect

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elle

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Reviewed: Jul. 8, 2009

I used dried thyme and rosemary and it was totally overpowering. I didn't see the comment below until after. Even with the overpowering flavor the vegetables weren't very soft at all. Also, 475 degrees charred the vegetables slightly and set the fire alarm off multiple times.

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chocobofeathers

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Reviewed: Jul. 4, 2009

Nice recipe. We actually ended up adding about 2C veggie bouillon and blending it up into a nice soup.

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SARAJOSTEELE

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Reviewed: Jun. 30, 2009

So delicious!! Even my fiance, the avid carnivore, dove in for seconds! I didn't change out any of the ingredients and I made sure the veggies were cut small like another poster said to avoid uncooked veggies while others got mushy. I also did the cook 1/2 the time with foil cover and 1/2 without to avoid mushy veggies. My fiance mixed this recipe with "Flat Iron Steak with Balsamic Reduction" and they played together beautifully (although the 1st time around, I burned the sauce and didn't include it). As a leftover, I mixed with a Vegan version of "Brown Sugar Meatloaf" and it was gorgeous! Great recipe!!

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KittyAnne

Cooking Level: Beginning

Home Town: Miami, Florida, USA

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Reviewed: Jun. 29, 2009

Excellent flavor, very colorful and light! The red onions are a must.

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Brian

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Reviewed: Jun. 26, 2009

Easy, excellent, beautiful dish! It is definitely best when using fresh herbs and spices. I have made this dish many times. Perfect side dish for grilled steak, chicken or any other meat.

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hillis123

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Roasted Vegetables

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