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My wife absolutely flipped for this recipe. I used pearl onions instead of a sweet onion and it worked well. I am planning on making this for Thanksgiving.
Just as everyone else, I enjoyed this recipe. The modifications I made were to skip the sugar and add dried rosemary. The rosemary lends a lovely savoriness to all the sweet veggies. Beautiful enough for company and easy enough for everyday.
I did not have any sweet potatoes on hand so I used butternut squash. I used 3 cloves of fresh garlic instead of garlic powder and I also threw in a 1/2 teaspoon of thyme. I loved this dish. It is appealing to the eye and tastes great.
I could not stop eating these veggies! I used honey as my sweetener and it added a nice, subtly sweet glaze to my vegetables. I also added some thyme and some cayenne for a bit of heat, and added carrots, celery, and squash. This is a great way to use up those odds and ends. Thank you!
I used beets, sweet potatoes, carrots, pumpkin and it was delish. The next time, I will try skipping the sugar because the vegetables had their own sweetness once roasted.
Loved this SO MUCH. I used sugar substitute in place of the brown sugar, and carrots instead of the sweet potato.
We liked this so much that this past week we have had this 3 times. I do add regular white potatoes to the dish, and have left the onion out. Any way you serve it, it tastes great. This is easy to make. I do cook everything at a lower temperature so it does take a little longer to bake. Thanks for the recipe.