Christmas Roasted Vegetables Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 1, 2015
I was skeptical about using dried herbs but thought I'd give it a try since they're so much cheaper than fresh. I doubled the recipe for a large crowd but ended up using only half the amount of herbs, and it was still way too herby. The dish would have been inedible if I'd used the full amount. I found the texture of dried herbs in a dish with no liquid unpleasant.
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Reviewed: Dec. 1, 2014
I substituted the veggies I had on hand-squash, zucchini, red onion, mushrooms, but then seasoned as per the recipe-they were a great addition to the meal-thanks for sharing.
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Photo by Paula T

Cooking Level: Expert

Home Town: Irving, Texas, USA
Living In: Keller, Texas, USA
Reviewed: Oct. 15, 2014
This was great! I used a mixture of 2 delicata squash, a potato, an onion, and lots of orange, purple and yellow carrots. The seasoning is really tasty - although I did use half of the amount of spices called for. Mine was ready in a little under an hour. This would make a really great holiday side dish.
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Photo by THEVEGGIEONE

Cooking Level: Intermediate

Home Town: Glendale Heights, Illinois, USA
Living In: Portland, Oregon, USA

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Reviewed: Dec. 6, 2013
I made it last night using the squashes and other vegetables I had. I think it's always tastier to use fresh herbs, which when using you need to use 3 times as much as dried, and it was great. I roasted it for 40 minutes in a 375 degree convection oven on two 1/2 sheet pans. This morning I picked out the potatoes to slice and fry to eat with eggs. Yummy!
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