Reviewed: May 23, 2012

A great new side for just about anything, the whole family loved it. I used what I had, veggies were red peppers, baby bella mushrooms, zucchini and yellow squash and red potatoes (cut small). Used dried thyme and fresh rosemary. I put spices, vinegar and oil in a ziploc and shook it, then placed potatoes on one baking sheet and other veggies on another. Sprinkled all with sea salt and black pepper. Cooked potatoes for 40 minutes and other veggies for 20 minutes. Simple and delicious, easily adaptable to what is in season. Thanks, in the regular rotation now!

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Reviewer:

JELLOB3P0

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Reviewed: May 12, 2012

Family just loved it. Made a perfect addition to my lunch the next day.

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Reviewer:

Nadine

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

Reviewed: May 1, 2012

This was wonderful! I made it just like you said, except I cooked it at 400 degress and covered with foil and all veggies came out perfect. The family loved it. I will make this again.

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korolko

Reviewed: Apr. 27, 2012

Overall, good but too much oil.

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Angela

Cooking Level: Intermediate

Living In: Lindenhurst, Illinois, USA

Reviewed: Apr. 26, 2012

These veggies are so delicious! However, they are tedious to make with having to chop all the veggies. And squash is not easy to cut! It all paid off in the end when I tasted these delicious veggies. I used russet potatoes and lemon juice instead of balsamic vinegar since I had those items on hand. I also used dried seasonings since I had those on hand also. I can imagine the taste would be even more delicious if using fresh seasonings. This recipe is definately a keeper!

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Reviewer:

laceyv

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Reviewed: Apr. 26, 2012

Wonderful. I agree with some of the reviewers, toss in the onions, peppers a little later to keep their colour. I chose different vegetables, including celery, carrots, sweat peas and Jerusalem artichokes (so yummy!). Will redo this on a very regular basis--great to get the whole family to have a large portion of vegetables.

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Reviewer:

palomeara

Reviewed: Apr. 22, 2012

I could eat these vegetables everyday. I added asparagus, zucchini, (salt and pepper) and used white balsamic vinegar. The sweet potato and butternut squash were especially delicious. I roasted 2 huge trays for about 2 hours. Fabulous. Wonderful. Amazing. There aren't enough adjectives in my vocabulary to describe my love for this dish!

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Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: Apr. 19, 2012

AWESOME!

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Reviewer:

Cooksinthekitchen

Cooking Level: Intermediate

Reviewed: Apr. 19, 2012

A tasty, versatile recipe. Contrary to the most popular review, it DOES taste good with dried rosemary and thyme; but, as with all dried herbs, you have to use less than you would with fresh herbs. Definitely play with the vegetable variety. The sweet potato and red pepper are my must-haves (so good!), but things like carrots and asparagus are good, too.

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Reviewer:

Lauren

Reviewed: Apr. 7, 2012

I have fallen in love with roasted vegetables. I had some at a friend's house that were so good I decided to make some myself. I used this recipe, omitting the thyme as I had none. I varied the vegetables. They were incredible. I have made them on several occasions and always receive compliments. Like others, I too, roast root vegetables longer than the other vegetables. Try it. You will like it!

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