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This was really good, even though I made some adjustments. I used about a lb of small new potatoes, quartered lengthwise, 1 med onion and skipped the spinach because the husband is afraid of green things. Since I had to cook them along with the pork roast I was making, I had them in the oven at 350Â° F for about 1 hour. The husband had seconds and asked me to make them again some time. :-)
Like Ms. Bold, I had to cook my potatoes a bit longer than 30 minutes for them to cook through but other than that, I made the recipe exactly as directed and the end result was absolutely delicious! They were a perfect complement for the veal stew that I made for tonight's dinner.
These were very good roasted veggies. I used a bit more balsamic vinegar, quite a bit of fresh ground black pepper, a good shake of coarse salt, along with about a clove of roasted garlic. I omitted the bay leaf and rosemary and used chicken broth instead of the veggie broth. My potatoes also needed a bit more than 30 minutes to fully cook. I liked the addition of spinach. Would be a tasty side to grilled steaks.
I don't know whether it's my roasting pan, my oven, or me, but every time I cook roasted vegies they stick to the pan!! This was no exception, but it really didn't matter because it tasted so delish. There were no instructions on what to do with the rosemary and bayleaf, so I just threw them in the pan. The flavours were divine, the onions were semi-caramelised and the rosemary and garlic completed this taste marriage made in heaven. Yum.