5 Reviews

Very nice favors with these three vegies. Took 40 minutes to cook, cut them as directed, used only 1 tablespoon of rice wine vinegar. Might drizzle with a bit of olive oil next time, but we loved them just with the bit of sugar and vinegar, too.

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patticakes #3 December 02, 2012

A nice combination of vegetables, and the rice wine vinegar adds good flavour. It was a touch too vinegary for the kids. It took 40 minutes for everything to be tender, and my oven tends to run a bit hot. Made and enjoyed for Zaar World Tour.

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Leggy Peggy June 02, 2007

A great veggie combo for roasting & not overly sweet! I followed the advice of other reviewers by cutting back on the vinegar & drizzling with some olive oil. Thanx Toni!

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CountryLady December 21, 2004

I roast my veggies often - I love the natural flavor but I was surprised what a difference the Splenda & vinegar made it brought out the flavor even more. I cut back on the vinegar (apprx 1 tbsp) Thanks toni for a nice combbination of vegetables that will compliment any meal. I served them with Lemon Chicken, roasted potato Bites, & Mushroom Medly - a very fine Sunday dinner

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Bergy December 06, 2004

This was really tasty. The vinegar and the Splenda give the veggies a nice sweetness, without beign overly sweet. I love the combo of veggies, especially the parsnips in this. Next time, I might dirzzle in a bit of olive oil as they got a little dry, but overall a very good and healthy recipe.

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HeatherFeather December 01, 2004
Roasted Squash, Parsnips & Carrots