Two years later, I made these for Christmas dinner. And then again the following week. And at least once more since then. We love roasted vegetables of all kinds, but i needed another option, and boy, does this fit the bill. Really tasty, and I while I feel like red beets are a bit of a hassle, the dish is well worth it. Thanks for sharing it!
made this for thanksgiving 2016, was fast and simple, and presented beautifully. I agree with review above, cooking time was less than 40 min in a convection oven, and paid to flip them partway through. Using a rainbow carrot mix made a big difference as well
This recipe is a prime example of the whole being greater than the sum of its parts! I cooked the vegetables separately in 3 pans, as they all had different cooking times (and I definitely didn't cook them for 40 minutes). Though I'm sure you could use an herb other than dill, the dill added an incredibly fresh and unexpected note to the entire dish, so I'll be sure to use it next time I make these. So glad the staffer mentioned these on the contents page of the December issue, or I never would have seen them—thanks for a winner of a recipe!