Roasted Vegetables

This recipe was SO good! I really had never found a good way to roast vegetables that didn't sound complicated (put this veggie in, take this one out, lower the temp, put the oven on broil, stir every 3 minutes...), until now! I took this dish to my brother's house, and they wanted to keep all the leftovers! The only thing I did differently was to omit butternut squash, and up the ratio of balsamic vinegar to olive oil. Oh, I also used salt and pepper in the dressing. I used 1 large red onion, 1 sweet potato, 3 new potatoes, half a bag of baby carrots, grape tomatoes, crimini mushrooms, red bell peppers, zucchini, and I used dried rosemary, thyme and basil (I already had dried) for the seasonings. I did the root vegetables on one foil-lined baking pan, and the more delicate veggies on another pan. I found mine burned after about 15 minutes at 475, so I lowered the temp. to 450 and just cooked longer. With the addition of the time in the oven at 475, the root vegetables took about 45-50 minutes, and the other veggies took about 25-30, stirring both. This recipe tasted SO good, though, and I have gotten requests to make it for holidays and other family gatherings. Thanks for sharing it!

Really good, healthy dish. The only problem I had was the potato's took a long time to cook, while everything else was done. By the time the potato's were soft enough, the other veggi's were a little too soft. Next time I'll cut the potato's smaller than everything else and that will probably solve the problem.

FANTASTIC! What a wonderful way to bring out the vibrant colors, and flavor of vegetables; such a versatile recipe. I forwent the sweet potatoes and squash, and don't care for rosemary so omitted those. Used red potatoes w/skins instead of yukons, and added some fresh broccoli. The broccoli was to die for roasted! I kept all measurements the same except had to add a bit more EVOO. I added some garlic powder(was afraid to add garlic cloves for fear of burning and becoming bitter) and added 1 tsp. basil, 1 tsp. dried crushed thyme. (didn't have fresh) Fresh cracked pepper and salt at the end. This is just perfect. Did it in big roaster pan and just loosely covered w/foil and turned every 10 minutes as stated for the 35 and they still browned while I think that bit of foil just loosely laid overtop helped them 'steam' a bit and no veggie was too crunchy or mushy. Served w/oven-broiled lamb and baguettes and it was a complete meal.

We loved this. Substituted carrots for the squash and reduced the oil just a bit. Started the potatoes about 10 minutes before the other vegetables, then cooked the 35 minutes. Just a hint: mix the oil, vinegar, herbs and spices _before_ you start chopping and the flavors blend a little and the rosemary softens. We will definitely make this often. Thanks, Saundra.

This is definitely a great veggie side dish! I made it for a dinner party and it was a hit! You can't go wrong if you follow all the instructions exactly. Using a shallow roasting pan is a must, along with frequent stirring. I'd also like to add that spraying the roasting pan with a non-stick spray prevents all the sticking that happens in the later stages of cooking.

Absolutely fabulous dish! The colors are so vibrant and the flavors are wonderful - it's such a great way to enjoy veggies! I cut back a bit on the oil and lined my foil roasting pan with a bit of Pam so nothing would stick. If you don't have fresh herbs on hand go ahead and use dried. I did have to cook this a bit longer than the cooking time indicated, you know it's done when the veggies can be pierced with a fork. Very healthy, and very good - a perfect side dish!

Yum, yum, yum! I enjoyed this dish and plan on making it again. Based upon previous reviews the only changes I made were to use carrots instead of squash and to throw in some fresh garlic cloves. In the future I will probably cut the fresh rosemary in half. This is a great healthy side dish and goes a VERY long way. I highly recommend this dish.

I roast my vegetables as much as possible at 400 degrees with olive oil and salt. Sweet potato, potato nuggets, carrots but most important, brussel sprouts which are the best. One thing I notice when reading allrecipes is that no one recommends using parchment paper which means no cleanup and the vegetables brown beautifully. I use parchment for all baking whether it be cookies, creamed fish, meats, etc.

This dish is wonderful. Made exactly as stated. I would like to say something concerning ratings though. If a cook deviates significantly from a recipe and then finds that it is horrible, they should not be able to rate! You are not rating this recipe, you're rating your own version. Some deviation is normal, but significant changes the recipe totally and your rating is nill.

If you are looking for the quickest, easiest, best tasting recipe of roasted vegetables, look no further! I've been trying to find a good recipe for a long time, and tried many variations, but this is the absolute best. I made it in a 450F preheated oven for about 45 mins with gold potatoes, squash, yellow onion, red bell pepper, and carrots, using dry rosemary, thyme, basil, just a pinch of garlic powder and red pepper, salt+pepper, and balsamic vinegar and corn oil (was out of olive). Some tips: Balsamic vinegar (not lemon), red bell pepper, and basil are a must for me in this recipe, all the other ingredients can be added or subtracted depending on what you have on hand. If using dry herbs, use about 1/4 of what the recipe calls for (proportions in the recipe are for fresh herbs). When making the seasoning mixture, you will know the right amount of salt when the mixture tastes a little salty and the sour taste goes away a bit. Use a large shallow pan, loosely cover with foil, and gentry stir the veggies every 10 mins. I did not separate the veggies into different bowls, and did add the squash. I diced the squash into large peaces, and it turned out perfectly! It was not mushy at all, but completely cooked through. The dish turned out beautiful, good enough for a weeknight dinner or to entertain guests. All the veggies were evenly browned, very moist (but not greasy), and aromatic. I surved the veggies with roasted chicken, and there were no leftovers.

Delicious! Love the addition of balsamic vinegar. I usually just do oil and rosemary but the balsamic really kicked the flavor up a notch. **On a side note, I highly recommend either dropping the temp significantly or using a different oil. Olive oil has a very low smoke point of 325. When oil smokes, it releases carcinogens into the air and free radicals within the oil. Not good! I cooked mine at 425 with canola oil which has a higher smoke point. Just something to keep in mind if you are concerned about these kinds of things.

Fantastic!

Delicious! I made this to go with a roasted chicken seasoned with "essence of emmeril"! I added carrots quartered lengthwise, and drizzled the drippings from the roasted chicken over the top before cooking. Due to my cutting everything into long wedges, it took about 50 minutes. I suppose those with a southern taste for their veggies might like them cooked quite a bit longer till soft. Note: As a general culinary school rule, fresh to dry is usually 3 to 1, one tablespoon fresh equals one teaspoon dry, and if the dried has been sitting around awhile, you might want to add a bit extra. Give the dried herbs time to absorb some of the liquids before the cooking process for best results...

Yum! Roasting veggies is soo ez and really brings out their flavor! It irritates me however when someone gives a 2 Star review because they used dried herbs instead of fresh as recipe calls for! Make recipe first AS WRITTEN if you plan to give an honest review!

perfect, perfect, perfect............ and the beauty of this recipe is that you can use whatever vegetables you like or have on hand. Hands down my favorite way to eat vegetables. I make this all the time and have now for several years. I do double the amount of extra virgin olive oil and toss the vegetables in a plastic grocery produce bag to evenly coat them. I also use garlic sometimes, oregano, fresh parsley, cumin, the combinations are endless. Saundra, kudo's to you, I use this recipe more than any other one on this site.

The veggies taste really good. HOWEVER, one should not that you should use a disposable pan for this OR use tin foil on the baking sheet. The Balsamic become so carmalized onto the pan, that it took me forever to get it clean...

Yummy. And so good for you. I can snack on veggies, this recipe makes it so easy to. Fresh herbs make a world of difference. It takes a little more effort to get the leaves off the stem, but it will make or break this recipe. The OIL needs to be DRASTICALLY REDUCED. Not even to half the 1/4 c but a couple tablespoons to lightly coat. I used about half of what the recipe called for, as I thought the 475 degree temp called to bake the veggies would require it to keep from burning, but as I was pouring the 1/4c it still seemed an outrageous amount of oil. So I amended to half of what the recipe called for and it was still too much for me, in my opinion. Unless I'm frying I use oil in tsp/tbsp measurements. My only other suggestion is stick to robust vegetables, that can handle that high of a temperature. I would omit the bell pepper or add in the last 10-15 minutes. I used sweet potato and squash, carrots, pearl onions, a Vidalia onion (which I'll omit next time - did not hold up in the heat) and cauliflower which turned out beautifully at the suggested bake time. As well as asparagus and bell pepper, mushrooms, which I'll add in the last 10-15 minutes the next time. But this is a very yummy staple.

This is a fantastic addition to any meal. The first time I tried this recipe, it took quite a while to bake because the squash takes longer to bake through, so everything else mildly suffered by being a bit over-cooked and vary dark (but still tasty!) The second time around, we had friends coming over, on of them being a very good cook, so I was really trying to impress them. I changed the recipe a bit thoug. I used more EVOO so that the pieces could be coated more and replaced some of the ingredients. I took out the squash and instead added brussel sprouts, left some of the onion separated with more layers and whole garlic cloves (still wrapped in it's skin). I also lowered the temparature of the oven to avoid burning of the onion and covered it with foil for the first 20 minutes or so. It turned out DELICIOUS. Everyone loved it, and garlic becomes a whole different beast when eaten whole once it's been baked~ just melts in your mouth! I will definitely be making more of this to add some sort of healthiness to any of our meals.

I make this almost every week for my family...we love it! I substitute other veggies (carrots, asparagus, etc.) with great results. Definitely use balsamic vinegar (NOT lemon juice!) and don't forget to halve the spices if you are doing dried instead of fresh. Great recipe!

I added other root vegetables (parsnips, carrots, celery root, beets, turnips), several whole cloves of garlic, and left fresh herbs on the stems and placed under vegetables while roasting. I think 475 degree oven is too high -- I reduced to 400. I made a day ahead of time and reheated because I knew I would be pressed for time and oven space on Thanksgiving day -- reheated nicely (in 350 degree oven), but if you prepare ahead of time, cut cooking time somewhat, so that when you reheat they don't get too mushy.

Wow, this dish is fabulous. I substituted carrots for the squash and small red potatoes for the Yukon Golds, and added asparagus. Everyone raved. I used an extra large non-stick roaster pan and sprayed it with Pam... easy cleanup, no stick. Easy to make for a crowd, just double it. I used fresh herbs. Thanks for this delicious recipe. Will make again!

This is my go-to recipe for roasted veggies! It's in the oven right now! I've made it many times and I've used whatever fresh veggies that are in my fridge. Tonight its potatoes, beets, carrots, onions, and sweet potatoes. *Just note if using asparagus and broccoli they cook faster, so add them a litttle later.* Yum!

This recipe is so good and simple. I used red onion, butternut squash, orange and red pepper, purple potato, red potato and yellow nugget potato. (Check out the photo I uploaded) I think that next time I will put less oil and use olive oil infused with roasted red pepper. I will let you know how it goes.

I made a huge amount of vegetables and they were GREAT. I had a lot to do so I cut the veggies and put them into ziploc freezer backs and added the coating basically marinating them for a couple of hours. I was worried they'd taste too - well too something. They didn't. I did cover them for the first 15 minutes which I think was a good idea. Must have balsamic vinegar. Don't even try this without it or rate it without using it. Using it gives us an unfair advantage over those of you who don't.

This dish was great. I cooked it ahead of my dinner party as I was concerned about trying to remember to stir every 10 minutes once my guest arrived. I transfered it out of the roasting pan into a casserole dish, and added parmensan cheese to the top when I reheated. It received rave reviews from all. The fresh herbs are a KEY ingredient I think. Also, I used all summer vegetables, yellow squash, zucchini, mushrooms, onion, red and yellow pepper. I did add salt to the dish as it was cooking and I think it helped to bring out the flavors. Very nice alternative to the standard veggies!

This is a perfect dish. As vegetarians, we make this as a stand alone dish once a week. My only variation, which I highly recommend, is to add garlic, powdered or fresh. It takes the flavor to a whole new level. This tastes great served with Indian Naan (a flat bread).

What a great all-vegetable dish. I used all the veggies listed except peppers, and I added carrots & mushrooms. Do spray pan with Pam and stir often to prevent burning - but don't lower the temp as that is what produces carmelization & great flavor.

I couldn't stop eating! I didn't change a thing! Excellent! Oh I did throw in mushrooms about half way through roasting and they were great!

We really enjoyed this, I used 3 potatoes, golds, white and sweet. A yellow onion, green pepper, zucchini and mushrooms. I did the root vegetables for 30 minutes with 3/4 of the marinade and let the zucchini, mushrooms and green pepper marinate for the 30 minutes in the olive oil, vinegar and 1/4 cup red wine. Stirred all together at the 30 minute mark and cooked another 10 minutes. A perfect meal if you add brown rice !!!

Very good. I often substitute different veggies for some the ones listed in the recipe. I've made with & without the vinegar and very good both ways. I've used fresh and dried herbs. For those that have written negative reviews when using dried herbs, please keep in mind 1 TBS fresh = 1 tsp dried.

I didn't like this recipe very much. But then again, I made some modifications to it by using dried rosemary and thyme. That was a big mistake, unless you like eating something that would resemble eating twigs (the rosemary). The vegetables turned out really dry but that might be because I had to bake it for about an hour in order for the vegetables to be done. I baked mine in a big pot and I think that it would have baked better/quicker in a 9x13 pan. I would try the recipe again using fresh herbs, more olive oil and a 9x13 pan but I found it to be way too much work peeling and cutting up all those vegetables (specially the squash).

I found that 35-40 minutes at 475 degrees was way too long. Instead, I cooked it at 475 for 30 minutes then turned the oven down to 350 for 5 minutes, then turned it to just keeping it warm (150 degrees) and the vegetables were still tender and flavorful.

Made this for Christmas dinner and even those who are not wild about squash and sweet potatoes loved it! I substituted red potatoes for Yukon Gold, added some baby carrots, zucchini and a couple of whole garlic cloves. I will definitely make this again. It was a nice complement to the garlic prime rib.

This was excellent! I am always searching for a good, healthy side and this fit the bill. I did not use fresh herbs, just the amount and used dried. I also added a couple of other veggies and some sun dried tomato dressing. I cooked the potatoes and carrots for the first 1/2 of the cooking time and then added the remainder of the veggies for the last 1/2. Great!!

I made this exactly to the recipe (with the exception of acorn squash) and it was delicious. Lots of chopping, but easy, and a great way to have a vege dish. Needs lots of stirring, and maybe the onions and peppers could be added 10 minutes later than potatoes, squash and yams to keep them firmer. Well worth a try!

Great recipe, I also omitted squash, and used baby carrots. Sometimes I add parsnip slices, but the most colorful change I make is to use multi-color fingerling pototoes, quartered lengthwise. So pretty. I also add brussel sprouts sometimes. So yummy!( When I know I will be short on time, I prepare the veggies, and soak them in a lg zip lock bag covered with water, kept in fridge, drain just before making the recipe.)

This was wonderful. I wasn't sure about how to use the squash in it, so I cooked a small squash in the micro wave first for 8 minutes. It came out hot but not fully cooked yet. I cut it in half and scraped out the seeds and peeled it and then cut it up in large chunks plus I also added carrots, russet potatoes and a red onion. It turned out great. You could put any veggie in here and it would be wonderful. My family loved it. This is a keeper.

Ever since I made this recipe, my husband requests it weekly! The leftovers taste just as good the next day, too! I typically substitue carrots for the squash and sometimes leave out the pepper, but I other than that I make it exactly as described! (By the way, I have made this with both fresh and dried herbs and DEFINITELY can tell the difference... try to use fresh if you can!)

This smelled so good while cooking ... I think the temperature is a little high - mine burned - I'm going to make it again and lower the temp to 375. Very tasty!

Excellent side dish. A little honey also enhances the sweetness of the roasted veggies. This is a great way to prepare spring and summer veggies too! (asparagus, tomato, zucchini, yellow squash). I like to serve this with chicken breasts marinated and baked in extra sauce for an easy meal.

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This was absolutely delicious! It is a wonderful recipe in that you can easily adapt to fit what veggies are in season and what is in your fridge. I really appreciated the alternative suggestions included with the recipe and did use lemon juice instead of balsamic vinegar since I didn't have any. So many recipes are given 5 stars when they are criticized and changed so much by reviewers that you can't recognize the original submission. This is NOT one of those. IMO this is a true 5 star exactly as written. Thank you, Saundra!

One hint would be to cut the sweet potato in smaller cubes than the Yukon Golds since they typically need a little more time oto roast. The smaller size allowed them to have a nice consistency with the rest of the veggies. Absolutely loved the oil/vinegar/FRESH herb dressing. I added zucchini, baby carrots, a few cloves of fresh garlic because I had them on hand.

I like adding fresh mushrooms. Amounts and types of veggies can vary with excellent results. I start with root veggies for 15 minutes, and then mix in the rest of the veggies for the remaining 20 minutes. Puree leftovers or leave chunky with some stock and water for a very satisfying soup, especially when paired with fresh cornbread.

This is a great side dish! I used dried Thyme and Rosemary which added great flavor, however I will use fresh Rosemary next time I make it because the dried Rosemary texture doesn't work with the roasted veggies. I followed another reviewer's advice to separate out the zucchini and bell peppers, adding about 20 minutes before it was finished. I also marinated all the veggies for about an hour before roasting, made for excellent flavor!

YUM! Made this for a family dinner. I added white mushrooms, fennel, and cherry tomatoes to the listed veggies. The family freaked! Note: you can use dried herbs. 1 t. dried = 1 T. fresh.

Used yellow squash instead of butternut, used dry spices instead of fresh, and added carrots. It was amaze-good. The hubby and kids all went back for seconds.

Very good! I cut back on the Rosemary & Thyme and glad I did. This is a beautiful dish & went over very well! Made this for company & used 1 large butternut squash, 1 large sweet potato, 6 Yukon Golds, 1 red onion, 2 red bell peppers & 2 orange. Covered the squash, sweet potato, Yukons with foil & baked for 30 minutes then added the rest & did 15 min covered and 15 uncovered.

Excellent dish! I used sweet onions (instead of red-I don't like the texture of roasted red onions) and a yam (instead of a sweet potato, which gave more color and sweetness). I cut all of my vegetables real big and chunky which made for a beautiful presentation, but did increase the cook time by about ten minutes. I cooked the root vegetables for 35 to 40 min. then put the peppers and onions in for the last 15 minutes of cook time, which another reviewer suggested. It really did make a difference and kept the peppers and onions bright and crisp. I made these for myself to eat over a few days, and they just got better as they sat in the fridge. Definitely give this one a try. 5 stars in my book.

This is fabulous! My entire family adores it (even my pug!). I've served it at dinner parties and for my family, and it is always colorful, delicious, and makes the whole house smell wonderful while it's cooking. I use sweet potatoes, carrots, red potatoes, and red/orange/yellow peppers, and it always turns out fantastic. I don't recommend using asparagus, green beans or broccoli, though..they make the whole dish taste bitter.

I was a little sad to see that the first review had such a low review. I used dried thyme and rosemary both and I thought it was great! I just adjusted because dried is much more intense and concentrated. About a 3 - 1 ratio, so maybe the helpfulness of the review was to remind folks to adjust down when you used dried? At any rate, I only used butternut squash, onions, and peppers but this was a very nice side to go with our salmon patties. Thanks for sharing!

Oh, yum! Great recipe. If you don't have an herb garden, or your grocery budget is tight, dried herbs are just fine. Just remember - use 1 tsp. dried herbs for 1 Tbsp. fresh herbs.

Wonderful flavor! But it is not ok to make a day ahead! Next time I will make the day of.

I've been craving roasted vegetables and although it's not a 30 minute meal - it was fantastic ! I have to say, I didn't have all of the ingredients (omitting the bell peppers, Yukon potatoes or fresh rosemary, but I did have the rest (and added portabello mushrooms, garlic cloves, shallots & some white onion as well as the red). I also added a little of my homemade (dry) Adobo seasoning & dry Italian seasoning. Loved it & loved the way the house smelled while it was cooking ! Wish I can eat it every day as a side dish to any meat or fish. Yum !

Very, very good. I added whole cloves of garlic. They added a great taste & aroma to the dish. Next tme I'll use less oil.

Wow Oh Wow, this was to die for. I realize that is not particularly good English, but this was an awesome recipe. I did not have fresh thyme or rosemary, but used dried ( about 1/2 what was required) and we WILL be making this on a regular basis. Healty, tasty, and really easy. Thanks for a great recipe.

With the suggested modifications this is so flavorful and hearty. I upped the balsamic vinegar, added garlic cloves, and lowered the rosemary and thyme amounts. Delish!

I served this at an annual Christmas Dinner for a ministerial association and it was a hit! Since I was making it in a large quantity (every pan served 25 people), I decided to bake it @ 425 degrees to not get those black ends on the veggies when the temperature is too high. It took 2 hours and the root veggies were still not perfectly done. I ended up microwaving them for 5 minutes to soften the potatoes...it worked! I must say that this is the best way to cook veggies for a crowd and still maintain your reputation as a great chef...there was not a potato or veggie left in the pans. I did roast the root veggies for about an hour before I added the peppers, etc. Thanks for a great recipe.

I used small red potatoes and cooked at a lower temperature to adjust for a meat baking in the oven.

I'm still always amazed when someone does not follow the directions and gives a bad rating. Just amazes me - I wish I could rate them........anyways don't mind me on my bandwagon. These are Awesome!!!!!!!! So much flavor when you roast vegetables - hard to go wrong. The fresh herbs are a must and the balsamic just sends this over the top.

This was an excellent recipe. The vegetables are vibrant in color and very flavorful. I will be using this recipe for Thanksgiving this year. I substituted the sweet potatoes for broccoli and carrots. I also recommend chopping the vegetables up in different shapes for an added touch.

Wonderful dish for a large party. Made the day before and reheated the day of... big hit.

I substituted carrots and parsnips for some of the squash. Very tasty!

YUM! A wonderful hearty side for the winter! The recipe did make a LOT of veggies. I cut up all the vegetables and only roasted 1/2 first. I waved the rest and froze them. I roasted the rest of the veggies later. This worked out well. Freezing the potatoes and squash worked well and you simply have to add in fresh onion and red pepper out of the freezer. This way you don't have to worry about what you are going to use 1/2 a butternut squash for. Excellent flavor and good texture. NOTE: If you cook only 1/2 the vegetable, you only need to cook them for about 25-30 minutes.

It is the perfect time of year for roasted winter vegetables! To entertain two of our friends, my husband grilled a leg of lamb while I prepared a salad and these vegetables. The nice thing with this side dish is it includes both the veggies and the starch. Next time, I will add more balsamic, because it is one of our favorite flavors. It only took my vegetables about 30 minutes at 475 degrees - - because I cut them all about 1 inch in size. Make sure you stir every 10 minutes because they will stick otherwise. Our guests were eating these straight out of the roasting pan while we carved the lamb!!

a big hit we will have them again but add more thyme

Last night I made this with some steak and it was great. I didn't use some of the vegetables (not a fan of them), but I did use the herbs and vinegar as stated. Also I added fresh garlic. I used red, yellow, orange pepper, fresh broccoli, yellow squash, zucchini, and red potatoes. I put the potatoes in the oven 20 minutes prior to the other vegetables. Then I mixed in the other vegetables and cooked it about 20-25 minutes more. It came out great. Thanks for the recipe.

The amount of oil was not enough - the vegetables stuck to the pan.

Easy and absolutely delicious--and this coming from a person who normally doesn't eat vegetables. I did even more substitutions by using Italian & yellow squash instead of butternut. This is definitely one of the yummiest ways to eat veggies.

This was SO good and so beautiful to look at with all of the colors represented in it! I couldn't get butternut squash or Yukons, so upped the amount of sweet potato and used red potatoes; added broccoli (wonderfully absorbed the flavors of the herbs & balsamic vinegar); used fresh thyme & rosemary from our garden. I forgot the garlic altogether (which is highly unusual!), but it still tasted DIVINE! I used a jellyroll pan and covered it in foil (HIGHLY recommend for easy cleanup; otherwise I think you'll be sorry), and turned the veggies every 10 minutes 'til done. We both LOVED it and will definitely be making this a regular part of our veg intake! Next time, I'll increase the red onion because we love it.

This recipe was a huge hit with my family! I followedthe ingredients as noted except I used a white onion instead of a red one and 1 yellow pepper and 1 red pepper instead of both being red. Everyone wanted seconds!!!! I will make this over and over again.

At first glance this recipe didn't look spectacular and I was pleasantly surprised at how fabulous it is. The balsamic vinegar creates a wonderful glaze when baked at this temperature. I followed the recipe exactly and everyone in my household thoroughly enjoyed it! Very easy and surprisingly delicious!

This was really good. Instead of Yukon Gold, I used a mix of small red, blue and gold potatoes that I bought in a bundle at my local Trader Joe's. This made the dish even more colorful and flavorful. I also substituted a banana squash for a butternut, due to availability. Love the balsamic - it adds a great flavor. Thanks for this recipe.

Excellent dish! Not a thing left after feeding 6 people. Kids picked out their "dislikes" but adults absolutely loved every last morsel! I did use summer and zucchini squash instead of butternut and cut into chunks rather than dicing. I also sprayed the bottom of my roasting pan with oil cooking spray (PAM). After reading reviews I cooked potatoes first for 20 mins and then when I went to add other veggies found that potatoes were already cooked thru. So I added other veggies and cooked for 10 more mins and then turned off oven and let veggies sit til rest of dinner was ready. Absolutely delicious! Oh & I used the basalmic vinegar and might add a little bit more basalmic next time. Thanks Saundra!

Followed another reviewer's suggestion to throw in the root veggies (potatoes & sweet potatoes) first, then others (I used zucchini, red bell pepper, and mushrooms). Also, didn't have an fresh herbs and oregano happened to be sitting out so I added that. Yummy and easy!

Very versatile and easy to make. Have read complaints about using dried herbs but have found that you just have to adjust and use less than you would use if using fresh and it tastes great.

It is time-consuming but well worth it. Scale it down a little... the recipe makes a TON!

This is a fabulous recipe! I also mixed in a little Emeril's Italian Essence and Lawry's Seasoned Salt and Pepper with the EVOO and balsamic vinegar. I took LDITTY's advice, baking the red onion and sweet and yukon gold potatoes for 30 min. first, then adding the red pepper (just one) a zucchini, yellow squash and a couple minced cloves of garlic, along with the fresh rosemary and basil. Did not use any thyme (I forgot to add it, but I would add a pinch of powdered to the oil and vinegar next time). We loved this, and here's another one I will be adding to the family cookbook! Thank you, Saundra.

I made this for Mother's Day and my whole family loved it! I didn't use Balsamic Vinegar because I didn't have any but it was still great. Even the kids went back for seconds and they usually turn up their nose at veggies. The flavor mixture was delicious. Thank you for sharing!

i love these roasted veggies and use whatever i like or have on hand--the balsamic vinegar, fresh rosemary and olive oil give it a lot of flavor--i use more vinegar since i like a little more kick!

LOVED THIS!! Made exactly as stated. These veggies were wonderful together. Will be making again and again!

Easy and tastes amazing! For those people who live near Trader Joe's you can get cubed butternut squash there and avoid chopping up whole squash.

Could have used a little more by way of seasoning, but it was really good1 I roasted some garlic cloves in the pan with the veggies and it added a little bit more dimension. All in all a pretty good recipe, especially for one who hasn't ever tried roasted veggies before!

This is one of my absolute favorite dishes. I make it frequently and my kids love it. So does anyone else I have served it too. Prep time can take awhile but it's so worth it. I add some variations on occasion. I will use Kraft Olive Oil Balsamic Vinagrette dressing and it makes the dish taste even better.

not exactly how i wanted it to turn out b/c some veggies were getting over cooked and others were still super hard (like the Butter squash and potatoes).. so my mom said next time i should pre cook the veggies that will take longer in the microwave before hand

I will continue to use this recipe. I made a few modifications according to the reviews I read. I used fresh juice from a lemon instead of the vinegar. And the softer vegetables I added toward the last 20 minutes of cooking. It pays to read the reviews. I didn't have the fresh herbs so I just seasoned with the dried herbs I had already. This is a good dish.

It was delicious when we made it and ate it and even more delicious as left overs. I don't think you need the yukon gold potatoes, I found it to be fine without it. Thanks for a great recipe!

I gave this recipe 5 stars because it was easy to make and very delicious. I've never liked some of the vegetables but when they were prepared this way they were so delicious. I used the suggestion by another poster to let the seasonings sit for a few minutes to meld before adding them to the veggies. Next time I would use less olive oil.

Great recipe...easy to make and delicious!!

I roast veggies all the time- it caramelizes which makes the flavors more intense compared to cooking any other way. Try adding grape or cherry tomatoes (cut in half) with or without the balsamic - The flavor they add is amazing.

Loved it! The squash and sweet potato really gave this veggie dish an "ummph". Perfect for fall and winter months. Please note that you need to peel the butternut squash before cubing it.

My husband loved it and he doesn't normally like squash. I used zucchini, summer squash (I don't know what it's called), red onions, red potatoes. I used dried herbs and it was delicious. I can't wait to try it next time with fresh herbs.

AMAZING! What flavor. I took this to a potluck and it was a big hit. This recipe makes 12 servings! MMM. It did take a LOT longer to cook than the recipe stated. After 45 minutes i finally dumped it out of the bowl and onto a cooking sheet and cranked the heat up -- it still took more than an hour to be completely done. Very, very yummy.

Very good. I will make often. I used garnet yams, red potatoes, red onion, asparagus, red pepper, beets and summer squash. I added mushrooms 1/2 way through. EXCELLENT! This is also good served with pasta - add pesto and a bit more vinegar and top with chopped walnuts and parmesian cheese. Next time I will use less oil. It did not look like too much oil before it cooked - and was quite oily when done. Using a convection oven did not save time.

Good flavor and is nice and soft. Added tomatoes, baby carrots, and zucchini in the last 20-10 mins. Next time I'll add broccoli.

Before I knew about this recipe, I was always finding forgotten bits of broccoli, or half bags of baby carrots in the veg drawer and throwing them out. Not any more! This is a great recipe to throw together when you have veggie odds and ends and I love how you can make it a day ahead and reheat. Thanks for the recipe!

Very good! I tried to reduce the amount of veggies in half but found you should still use the same amount of seasonings and oil. Added green pepper and more red onion.

These are delicious. I love using the fresh herbs. With the high heat I do watch them pretty closely after 20-25 minutes - I cut all the vegetables into bite sized pieces and they cook a little faster. My kids are not big fans of the butternut squash in this so I sometimes leave it out.

Great recipe. I used zucchini instead of the butternut squash and added mushrooms and cherry tomatoes. The key is to stagger the adding of the vegetables because all the different veggies have different cooking times. I did it in this order: Potatoes, peppers and onion, mushrooms, then tomatoes last. It turned out perfect and the sauce added just the right kick.