Comments on: Roasted Vegetables

By: Gloria English

Gloria English — Sun, 06 Apr 2025 02:20:18 +0000

Excellent and easy!

By: Shannon Hughes

Shannon Hughes — Wed, 01 Jan 2025 03:49:30 +0000

There is something about your proportions that is simply perfect. I scaled this up for a holiday dinner for a crowd. I roasted a couple of hours ahead of time and then reheated just prior to serving. I should have pulled them out a little earlier the first time. But they were good, and I’ll definitely experiment with timing before I give up on making these just a little ahead of time and then reheating.

I also wanted to share my leftovers story. Keep in mind these were a little overdone; otherwise, I would have polished them off in no time. I had 3ish cups of cooked veggies. I whirred them up with an immersion blender and a little veggie stock. Then I added a lot of veggie stock (about 8 cups total), and threw in 3/4 c unpearled barley for about 40 minutes, then 3/4 cup brown lentils for 15 more minutes, and then 3/4 cup red lentils for 12 more minutes. At some point, I leaned into the Mediterranean spices and added a bay leaf or two, a little oregeno, thyme and red pepper flakes. I froze in lunch portions and am looking forward to high-protein, vegetable forward midday soup/stew.

Thanks, Kate. Words can’t express how grateful I am for your awesome recipes.

By: Michelle

Michelle — Sun, 12 Nov 2023 03:48:41 +0000

I’ve roasted a lot of vegetables before, and I know it’s not rocket science, but when I made these tonight I thought they were the best I’ve ever fixed. Your suggested combination was perfect. I think I’ve tended to crowd the pan a little too much before and made sure not to this time. I added a few grape tomatoes in the last few minutes and then served the veggies with some penne pasta topped with a bit of Parmesan. Couldn’t have been more simple, but it was so good!

By: Kate

Kate — Thu, 25 May 2023 21:09:23 +0000

In reply to Owen. Thanks, Owen! That sounds so good!

By: Kate

Kate — Thu, 25 May 2023 21:09:11 +0000

In reply to Katie. So happy to hear that, Katie! Thank you. I think you could do that.

By: Katie

Katie — Wed, 24 May 2023 02:09:26 +0000

This has become one of our family’s favorite recipes. I’ve made it three or four times in the past 2 weeks. Question: We are having guests over for a weekend lunch and I don’t have much time to cook right before the arrive. Can I make this recipe the night before and reheat them in the oven the day of?

By: Kate

Kate — Wed, 24 May 2023 00:29:13 +0000

In reply to Bea. Hi Bea! I love Napa Valley 25 stars

By: Owen

Owen — Mon, 15 May 2023 22:38:19 +0000

I jumped on the site looking for dinner ideas using this as inspiration. I tossed in some asparagus I had laying around, plus some cherry tomatoes, then added uncooked gnocchi to the mix. It all came together perfectly. A nice mix of flavors and textures.

By: Bea

Bea — Tue, 02 May 2023 23:52:52 +0000

What is your favorite vinegar to use?

By: Gayle

Gayle — Mon, 01 May 2023 12:40:37 +0000

I love roasted veggies and roasting changed my avoidance of them. I’ve never tried vinegar and look forward to that change. Thanks.