it was very yummy but i thought 400 degrees was too high, everything was cooked in about 20 minutes for me. i would reccomend 350. the veggies also shrink and become very small so over portion too. i needed more than i had.

This was delicious! I added 2 tablespoon of honey, a dash of parsley and rosemary.

This turned out really well. We don't typically enjoy beets, but these were delicious and easy.

I used beets from our garden and the carrots, and then added cubed butternut squash from our garden, baby potatoes, and red onion. Love the honey idea! I did not need 60 minutes, it took about 40 for it all to roast through.

Very tasty 😊 I added a bit of garlic powder. I cut smaller pieces of beets but carrots about the size recommended in the recipe. I took it out of the oven at 24 minutes (they didn't need to cook for 60 minutes).

The roasted beets and carrots was great, I added rosemary and other herbs.

I also add some marjoram and couple of anise stars. Great side dish!

Very yumly😃 will make again

We love the recipe!!! I only had one tbsp of honey but had on hand sorghum, so I used one tbsp of that as well. OMG the flavors were so good!!!!!!! To cut down on cook time I covered them in foil. It stemmed them and took half the time. Loved the colors after 45 minutes so I served them up. Will definitely cook this again!

Easy to make, I added pumpkin, asparagus, kale, sweet potato to make a Rainbow veggie goodness

fabulous! everyone loved this dish

Really tasty and easy to make!