Reviewed: Mar. 7, 2012

I only did rutabagas, sweet potato and carrots and it was delicious. I used savory spices such as thyme, oregano and rosemary with the onion and garlic powder and paprika and old bay.

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3 users found this review helpful

Reviewer:

jniertit

Reviewed: Feb. 15, 2012

Skipped the carrots, added a touch of good cinnamon and ginger. Went liberal on the steak sauce and maybe the hot sauce. Turned out great. A tasty blend of veggies. This recipe is a keeper.

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2 users found this review helpful

Reviewer:

Nbisher

Reviewed: Feb. 14, 2012

My husband ate almost the entire pan of this! I only used two tablespoons of sweet chili sauce, but next time I will use more. My favorite is Mae Ploy sauce. I also didn't used a rounded teaspoon of the steak seasoning. I used butternut squash instead of rutabaga. I think the seasoning would work well with any mixture of root veggies.

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2 users found this review helpful

Reviewer:

Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Oct. 7, 2011

This was easy to make and excellent. I hate plain veggies and steer clear of Greek restaurants because I dislike plain baked veggies like they always serve. These were amazing, great flavor.I did add an onion, quarted and seperated to the mix. I will definately make these again.

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5 users found this review helpful

Reviewer:

buck98281

Cooking Level: Intermediate

Home Town: Pittsford, New York, USA

Living In: Delta, British Columbia, Canada

Reviewed: Jun. 27, 2011

This was very good. I added whole garlic cloves as well as an onion.

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7 users found this review helpful

Reviewer:

Ardys

Cooking Level: Beginning

Home Town: Spring Grove, Minnesota, USA

Living In: Duluth, Minnesota, USA

Reviewed: Mar. 9, 2011

I didn't add the parsnips and I added about 3 teaspoons of freshly grated cardamon I served it with steamed asparagus and broculli and homemade whole wheat and molasses bread. It was wonderful!

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7 users found this review helpful

Reviewer:

Robyn

Reviewed: Feb. 15, 2011

Amazing... I make with just sweet potatoes.

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14 users found this review helpful

Reviewer:

kris

Reviewed: Dec. 31, 2010

These were pretty good. I did find them a bit too spicy for my palate, and I think it was the extra pepper that did it--the submitter is right, Montreal Steak Seasoning packs a punch, and it has pepper in it already. I'd leave out the additionl pepper next time. I don't think I've ever had parsnips or rutabagas, and I have no idea if I like them--didn't find them in the store so I just left them out and put in a red pepper instead. I also used baby carrots--tossed them in as is, although I really shouldve cut them in half at least since they took the longest to cook. These veggies are good; just modify the seasonings to taste. Thanks for the recipe!

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11 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Oct. 23, 2010

My family did not like this. I can't really blame the recipe though. I think we just don't like rutabaga. Also, since I didn't have any sweet red chili sauce so I substituted a small amount of chili oil which is probably totally different.

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9 users found this review helpful

Reviewer:

Lola

Cooking Level: Expert

Living In: Skokie, Illinois, USA

Reviewed: Oct. 17, 2010

Great recipe. In contrast to other reviews I found it to be over seasoned, so I guess you need to adjust for your personal taste in that respect. I also prefer my veggies in bigger rustic chunks so I obviously had to increase the cook time accordingly. One little tip I have is to add a slug of maple syrup when there's 10-15 mins left... adds a lovely woodsy caramelised layer of flavor and enhances the sweetness of the roasted veg. Yum! (FYI - I don't use the sweet chilli sauce).

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27 users found this review helpful