Just me and hubby so I scaled this down to 4 servings. Made as written, but eliminated the sweet potato & added zucchini, brussel sprouts cut in half, cauliflower bites, and whole mushrooms. I took other reviewers suggestion & zapped the Yukon Gold potatoes in micro & cut into larger cubes. Also as others suggested, lined baking sheet with parchment paper. Baked at 450 degrees 15 minutes, stirred, added the mushrooms, then baked an additional 15 minutes. The veggies were all roasted evenly browned and Delicious. I made a BIG mistake and kept them warm in oven until my other dinner dish was ready. The veggies 'dried' out, but still very tasty. The following day I chopped the leftovers, and made a Spanish 'tortilla' for brunch. A Spanish tortilla is made with potatoes, onions, and eggs, so this worked out well and just as tasty, but more nutritious. Warning: DO NOT allow to sit in a warm oven. See photo which was taken prior to putting dish back in warm oven. Enjoy ASAP, or re-warm later. Will definitely be making this again.
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Just me and hubby so I scaled this down to 4 servings. Made as written, but eliminated the...