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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.
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.
I used my largest Correll baking dish with a lid for this recipe and didn't use aluminum foil. This is what I did. I didn?t have much in the house end of the week you know. So, basically I had potatoes and onion. Found this recipe and thought I could work with it. I didn?t have carrots so those were omitted. So, instead of only 4 potatoes I used 8 and peeled them and diced into large chunks. I sliced a whole onion and separated them into rings. First I sprayed my dish and added half the melted butter, 1 tsp minced garlic, salt, pepper, chili seasoning, and then added half the onions. I did kind of a layer type of thing. Then I added the potatoes and added onions on top then repeated with the rest of the butter, another tsp of minced garlic, salt, pepper, and chili seasoning. As far as the amount of chili seasoning it wasn?t measured just sprinkled and added a bit of a kick but not too much. I also did drizzle a bit of olive oil too. I didn?t stir it at all, I just popped it into the oven for 45 minutes. Brought it out then stirred it and cooked uncovered for 30 minutes. Yum..the Vidalia onions were caramelized. It was delicious! I had to tweek this to what I had on hand and assembled my way. Thank you for this recipe it was a good base for me and what I needed!
This was very good. As a recent convert to many veggies, I needed the direction on roasting carrots without having charcoal. The only thing I did differently from the recipe was to add a little salt and oregano. I had planned on picking out and eating only the potatoes and onions, but I really did like the flavor of the carrots so I ate them, too. Go figure. I'm nearing 50 and I'm finally eating the veggies, voluntarily, that my mother tried to feed me.
Followed this recipe exactly..bet roasted veggies ever! Just posted it on FB so my friends can enjoy it too :-)
Awesome!!! I had a rotisserie chicken leftover from the night before, so I cut off the rest of the meat of the chicken & mixed it in! I too cut the butter in half & added olive oil. Extra garlic, blackened seasoning, fresh parsley & oregano ..... and WOW!!!!!!!!!! Turned it into a full course meal!!!!!!!!! Thanks Bev for the posting on this one!!! :))))
Excellent! I LOVE this recipe! Cooked really fast in my oven so I cooked it 30 minutes covered and only 10 uncovered. Will make again, and again, and again! Thanks for the recipe!