Not my favorite by a long shot. The pieces that were next to the garlic were too garlicky while the rest were rather bland. Cooking at 500 , degrees dried out the vegetables. I prefer cooking longer at a lower temp. The Rosemary burnt and was quite bitter.
Read MoreJust got this out of the oven. As if the smell imparted by this beautiful dish isn't enough....it looks beautiful too! I just packed it into a lovely ceramic casserole and will be taking it to my mothers for our (second) Thanksgiving. I have a feeling this dish is going to be a show-stopper! I snuck a taste of the carrot, and it is absolutely no-holds-barred, the best taste I've had in my mouth since, oh,, yesterday, when I had my father-in-law's girlfriend's apple/cranberry tart. But seriously, folks, this is worth making. I couldn't find pearl onions, frozen or otherwise, so I used a big sweet onion, sliced thinly into wedges. Other than that, and maybe sneaking in a bit more brussels sprouts, I made this exactly as instructed.
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