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A very nice versatile recipe. Followed Teresa's idea about the frozen pearl onions-- left them whole and the tomatoes whole. Had small potatoes but went ahead and cut them about bite size. Used a garlic flavored olive oil from TJ and omitted the butter.Had mine in oven much longer probably another 25 minutes-- only b/ c dh and I were enjoying a lovely evening and this did not burn. Served with grilled pork chops. Thanks for sharing.

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WiGal February 02, 2013

We loved...loved...this...I cut the recipe in half and used what veggies I had on hand....red bell peppers instead of yellow...frozen pearl onions which I left whole and used a lot of...and button mushrooms...I left my baby potatoes whole. The herbs really brought this dish together...It's a keeper...made for Fall PAC 2012

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teresas October 30, 2012

I'm at a loss as to understand why this hasn't been reviewed, however; I am so glad I found it, in fact, it's so good, it will make my top 2012 Recipes Reviewed. This is just so spanking easy to make, and the taste? Holy SWOC! The aroma of the veggies caramelizing in the oven is just so great, you will want to make this right away. I followed this exactly, except my potatoes were bigger, so I chunked them up, as I did the onion, but no worries, this is an absolute rustic dish, that will carry you through the winter, and fill your tummy holes with goodness. Thanks, Studentchef! Made for "The Love Train" 2012

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Andi of Longmeadow Farm January 23, 2012
Roasted Baby Potatoes and Vegetables