Angie's Roasted Harvest Vegetables

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Angie's Roasted Harvest Vegetables recipe

photo by:kraft

excelent! i loved it and will have it again. its great to serve to others

posted by

caitymae11

on 12/22/2008

time

prep:

15 min

total:

1 hr 5 min

servings

total:

8 servings

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suziknibbe

posted:10/26/2004

I would like to make this recipe for the holidays. Sounds fabulous. Do you have any suggestions on what can be substituted for the fennel bulb? Thank you. <<< Response from Kraft Kitchens Expert, Mary ~ Fennel is a uniquely flavored vegetable which is not easily substituted. If you cannot use a fennel, use instead a yellow onion. >>>

diem02

posted:2/5/2004

a cook

posted:1/28/2004

Used Sugarfree Syrup and fat free Kraft Catalina dressing. The taste and texture was excellent. This is a keeper.

a cook

posted:1/14/2004

Looking for fresh winter vegetable recipe and found this. It is wonderful. My family thought the sweet potatoes were carrots. As a diabetic I had no problem with this recipe as is. The cranberry should stay but sugar free syrup is available.

a cook

posted:1/10/2004

Didn't make this recipe but wanted to let your reader know that there is a SUGAR FREE MAPLE SYRUP avail. in most supermarkets now.

mpf214

posted:1/9/2004

It was very good, but i have a problem. I am a diabetic and the syrup is too much for me. I thoght of using sweetena and the cranberry juice to baste the vegetables. Would that work? Margaret-Austin, Texas

debdonald

posted:12/26/2003

Good and simple to make. We had it with Christmas dinner (pork roast). It was a good complement to the roast and everyone loved it. It was fun to cook some vegetables I've never cooked before (parsnip and fennel bulb).