Roasting Vegetables
Ingredients
- 3 carrots, peeled and cut into 1" chunks
- 2 medium leeks, white part only, finely chopped
- 1 qt. Brussels sprouts, halved if large
- 1 large sweet potato, peeled and cut into 1" chunks
- 2 medium potatoes, peeled and cut into 1" chunks
- 3 T olive oil
- 1 to 1 1/2 cups veg. broth
- 1/2 t dried thyme
- salt and pepper
- 1 cup corn kernels
Instructions
Preheat oven to 400 degrees. In a large roasting pan (not as large as the one meat eaters use for turkey) combine veggies w/ 2T oil and 3/4 C broth. Add seasonings and toss to coat evenly. Roast uncovered 30-40 minutes, turning occasionally. Add remaining oil and broth (sometimes the extra broth is not needed; check the liquid in the pan before you add it) and continue roasting 30 minutes more, until mixture is brown and carmelized. Check it after about 15 minutes, and increase heat to 425 if they still look pretty pale. At the end of the second half hour, add corn and roast app. 5-7 minutes until heated through and browned. Serve immediately. Serves 4-6, depending on whether it's a side dish or a main course. I usually make soup out of the leftovers: Chop the veggies into smaller chunks, and add equal amounts of veg. broth and V-8 juice to make the soup the consistency you like. Heat on the stovetop (or microwave it) until heated through and steaming. This is an easy recipe to alter according to your taste. If I am fixing this just for myself, I don't peel the carrots and potatoes. I have also roasted the following veggies as part of this recipe - button mushrooms, zucchini, peppers, onions, garlic. And I've substituted frozen peas for the corn. Just use whatever's in the fridge.