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Showing 1-4 of 4
By karen rose
on December 13, 2010
By Chef #750362
on September 30, 2009
So good! I just threw all my veggies together along with butternut squash and used rosemary instead of thyme. I roasted at 400 for 35 minutes then turned the oven up to 450 for the last 25 minutes. They were fabulous!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Susiecat too
on April 20, 2008
I made this to serve 20 for a multi-course dinner, and it was wonderful! Of course I can't leave a recipe entirely alone, so changed a few things. I didn't have fresh thyme, so left it out. I also had heavy garlic flavors in my main dish, so chose to leave that out of this side. And, I peeled and cubed my beets and roasted them in the same way as the carrot chunks. I used both red and golden beets. This was absolutely delicious, elegant, and gorgeous on the plate. I will make this over and over again! Thanks, Jen! Made for PAC Spring 2008person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 01, 2010
I made this as part of our Passover seder dinner this year and it was delicious and SO beautiful. Thank you so much for a great recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (272 g)
Servings Per Recipe: 6