Oh that’s wonderful to hear, Kris! We’ve actually written extensively about picky eaters and helping kids grow into eating more and more new foods (like veggies!) – so I totally get it that sometimes it’s “all about the marketing” lol! All the pretty colors in this vegetable medley are definitely alluring, and I’m thrilled that even enticed your kiddos to gobble it up. Thanks so much for the lovely feedback! ~Shelley

I’m happy my tips were helpful, Kathleen – thank you! And of course, delighted that these roasted vegetables turned out great for you. I oven roast veggies ALL the time, and this is such a great base recipe for me, so I’m glad it worked just as well for you. 😀 Have a terrific day! ~Shelley

So happy to hear this turned out great for you, Heather – thanks for the kind feedback! I really do prefer adding the tomatoes partway through, after the other vegetables have gotten a good head start on their roasting. Glad you liked that approach, too! This is a regular fave for me – hope it becomes a go-to side dish in your hose, too! 😀 ~Shelley

I totally agree! Plenty of ways to switch it up, to use what’s in the fridge, what showed up in the CSA box, or what looked good at the grocery store. And yup … no matter what, it’s just always GOOD! So glad you and your family love it, too, Anita!

Hi, Jeremy! Apologies on the delay in responding – I’ve been out of town. At any rate: No, it shouldn’t affect the baking time, especially if you still use two sheet pans. If you use only one pan, I’d recommend positioning it toward the middle of the oven and (although you might want to it rotate back-to-front after adding the tomatoes), you obviously won’t need to swap the sheet pan to a different shelf of your oven. I really hope you love these roasted vegetables as much as we do! Enjoy! 😀 ~Shelley