Balsamic-Roasted Vegetables

Loved the flavor combo in this. I used red potatoes so I left the peels on. I do think an hour and 15 minutes would have been too long of a cook time. I cooked them covered for 30 minutes then uncovered and cooked 20 minutes and they were plenty roasted. Overall good recipe and one I would make again.

I did the way it said but I would have put more carrots in it and more spices next time. Will make it again

I used a bag of small red/brown potatoes. Love the flavor. Recipe spices are right on! They taste even better after sitting for a couple hours and easy to make. I did use foil for easy clean up. I cooked 20 minutes stirred, cook 20 minutes then uncovered for 15 minutes. DELICIOUS! Thank you for sharing. One time I accidentally put rosemary and thyme and it was still good

Love the addition of balsamic, I also sprinkled a bit of parsley on top which was delicious!

Very good flavor but an hour in 425 oven too long. Blacken in the last 15 minutes, and ruined my pan that had to be thrown away. Turn down oven to 375 or shorten time to only 45 min.

I roast all kinds of veggies all the time just by tossing in oil & spices. I ran across this recipe & figured I’d try it. Unfortunately, I was disappointed. The basalmic vinegar overpowers the vegetables real flavors and adds nothing to a roasted veggie dish. You’d do better with plain olive oil & your favorite spices.

This was simple and delicious. I would definitely make this again.

I also added parsnips and beets. All veggies were fabulous!

Hint: if you don't cover with foil you can roast the veggies in about 30 minutes instead of 1.25 hours. And I agree with others, the balsamic is too overpowering. I just use olive oil and spices/seasonings like others have mentioned.