My family and I really enjoyed this! I added a bit of oregano and basil for an extra touch of flavor, but all in all a delicious side to go with our dinner. Thanks for the recipe!
Very easy and good. Carrots are so sweet-! May use half as much butter next time tho-. Just personal taste I think.
What a lovely recipe Bev. It was quick and easy to make with wonderful results. All the vegetables were tender and flavorful. They were the perfect side dish for our meal. Thank you for sharing this lovely recipe. Made for What's on the Menu? Tag Game.
Super easy! I halved the butter and it was delicious. I'd recommend serving these with a side of greens, just because I like to balance the colors.
These are fantastic! Thank you so much for the recipe. I didn't make any changes and prepared them exactly as the recipe instructed and served them with a pot roast that I cooked in my pressure cooker. My husband said they were the best roasted carrots and potatoes he'd ever had!
Here's how I enhanced this recipe. I used 2 tablespoons olive oil with 1/3 cup canola oil and added 2 tablespoons of fajita mix into the oil and whisked it strongly. Added the carrots, mushrooms and potatoes. Spread this mixture out evenly on a large roasting pan then sprinkled a bit of grated asiago cheese on top the roasted.
AMAZING! I could not believe how perfect these turned out. I added sprigs of thyme halfway through cooking as well as some Ms. Dash's seasoning. I also took off the aluminum foil a bit early and let it roast some more. So yummy I definitely recommend this one. So easy.
Wow, that was soooo good. I will make this again for sure. Everyone loved it! I did not change a thing. Thank you for sharing.
Loved this easy dish for veggies. I used just a little olive oil instead of butter and tripled the garlic. Made it with Corn and Black Bean Wraps for a very healthy dinner. Will make it over and over. Thanks so much.
Made this along with recipe 204976, Slow-cooker eye of round roast w/gravy. Both came out great!! I didn't have white potatoes, so I used about 2.5 lbs of small red potatoes, which I didn't peel cuz it would have taken too long. The skins got nice and crispy, which was yummy. I threw in a whole bag of baby carrots, and cut up 1 vidalia onion (in smaller piece than the eighths that the recipe suggests). I also used a 13 x 9 glass dish instead of the 8 x 8, because I was worried that all the veggies wouldn't fit in the smaller dish. Cooked for a bit longer than I should have, because company came and we were chatting, but it is really impossible to ruin this recipe!!