The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 24, 2009
Amazingly good and yet so simple! I doubled the recipe to feed a family gathering. Also spent $3 on some big foil roasting pans that worked great for cooking it and threw away for easy clean up! Also used pearl onions so they were bigger than slices of onion. And we cut up fresh green beans for color, which actually turned out fantastic (and I normally hate green beans!). The dish looks fantastic with yellow and orange potatoes (yukon and sweet), red peppers, green beans and white pearl onions. So pretty!! Not to mention that the herbs and vinegar combo tastes great too! It's a win/win recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: May 17, 2009
This was a dilicious recipe, very different from my regular roasted vegetables recipe. I omitted the Yukon Gold potatoes. I also added mushrooms, zucchini and baby carrots. As suggested by other reviewers I baked the root vegetables in a large cookie sheet for 30 minutes and the rest of the vegetables in another pan for 15 minutes. The fresh herbs gave a really nice flavor. Thanks Saundra!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: May 6, 2009
GREAT!! I used baby potatoes so I didn't have to roast them first separately. You MUST add onions toward the end or they WILL burn!!!
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: May 3, 2009
Our favored veggies were the red peppers, then the onions. We had a couple problems with this recipe. The Yukon gold potatoes were very dry and not tasty; some of the sweet potatoes were overdone and mushy. I swapped carrots for the squash (only I barely like squash) and they were cooked perfectly. I also added a few leftover mushrooms for the last 10 minutes and they were excellent. I will say that as I've been reheating the veggies, I really believe the flavors of this recipe are a '5'. The Yukon Golds tho still don't seem to have a lot of flavor. I had huge Yukons, so maybe that was part of the problem.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 11, 2009
Delicious! I used baby dutch yellow potatoes and carrots instead of squash. It came out great!
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Cooking Level: Intermediate

Home Town: Alameda, California, USA
Living In: Oakland, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 6, 2009
I only used celery, potatoes, carrots & onions, but they turned out nicely seasoned. Served alongside pot roast.
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JK
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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Iowa City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 1, 2009
fantastic. I served these to our friends and evreyone loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 27, 2009
I love roasted vegetables. My roommate doesn't. But everyone in my family does, and all my friends do, as well. I made this exactly as written, and it's a hit every single time.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Haledon, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 26, 2009
AH-Mazing!! I changed the recipe up, but these veggies hands down, are incredible. I cut up potatoes (keep these separate because they take longer to cook), onions (keep these separate because they take the shortest time to cook), zucchini, and squash. Added a mixture of lemon juice, lemon pepper seasoning, garlic, dried parsley, balsamic, and olive oil to the veggies. Put in the potatoes alone first at 400degrees for 15minutes then added the zucchini and squash for the next 20 minutes and the onions for the last 20. 55 minutes total. Shake pan every ten minutes and tell your mouth to be prepared for greatness!! :) This will be a staple in my house. Thank you!!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Mount Laurel, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 19, 2009
This was wonderful. Many different vegtables could be added. I took other's advise and cooked the potatoes first for 20 minutes, then added the more delicate vegtables for another 20. My husband liked it so much he was asking for leftovers the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 18, 2009
Really enjoyed this recipe. I added some minced garlic to the dish for added flavor. It makes alot for two people, so you may want to cut the recipe down unless you are having company. Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 11, 2009
I like varying the vegetables in this recipe. Carrots, parsnips, and white sweet potatoes are especially delicious in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 10, 2009
Very good. I added some vegetables that I had that I knew wouldn't keep in the fridge any longer. I'll make this again. I suggest using a cooking spray, I needed two pans for this, and I forgot to spray one of them. Everything stuck to the bottom.
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Ker
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 26, 2009
Yum! But I don't think that you can go wrong with roast vegetables no matter what recipe you have!
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Ali
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Cooking Level: Beginning

Home Town: Orillia, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 25, 2009
This was absolutely delicious! I left out the thyme because 4 yo doesn't like the taste; used the following veggies: whole garlic cloves, baby carrotts, baby portabella mushrooms, grape tomatoes, zucchini, summer squash, sweet potato, red onion, broccoli, and cauliflower. I roasted everything but the squashes, mushrooms and tomatoes for a whole hour at 450, added those 4 the last half hour, everything came out perfect - even the very picky 4 yo old loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 13, 2009
This was great. I love carmelized root veggies. I'm going to use the suggestion about putting the root veggies in for about 1/2 hour then add the other veggies. My onions and peppers were a little too crispy on the edges.
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Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 5, 2009
Great recipe! I will add fennel when I make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 3, 2009
I used red skinned potatoes, onions and peppers as that is all I had, with dried rosemary and thyme and it was very good. I don't believe you only have to have fresh herbs, the dried worked very well in this case. I will however try them with fresh to compare...Baked at 375 for about an hour as I was making some baked pork chops also. ***UPDATE*** 2/14/09 I made this also as the recipe states and added broccoli for recommended time (maybe a little longer) and they came out sorta crispy but it lent itself a unique taste to the mix, think I will add broccoli again, just not for so long...
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 30, 2009
This is one of my family favorites. I've used dried spices and it turned out fine, you just have to use a lot less. I've added carrots and zucchini (toward the end) and they make a great complement as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 28, 2009
Really good. My husband asks for this all the time. The only hard part is chopping all those vegetables.
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