Autumn Roasted Vegetables
 
 
 
category: side 
source: the cowboy cook 
servings: 4 
country/state: alabama 
 
3   carrots, unpeeled, cut into 1-inch pieces
9 small  white button mushrooms
2 cup  brussels sprouts (cut in halves if large)
1 medium  sweet potato, peeled and cut into 10-inch pieces
1 Tbsp  olive oil
1-1/2 cup  chicken or vegetable broth
1/4 tsp  dried thyme
  salt and freshly ground pepper to taste
2 Tbsp  finely chopped pecans for garnish
 
preheat oven to 400 degrees. toss vegetables with the oil, thyme, salt and 
pepper. place vegetables in a roasting pan. pour stock into the pan. roast 
45 minutes, stirring and turning every 10 to 15 minutes. when close nearly 
tender, raise oven heat to 425 degrees and continue roasting 10 to 15 
minutes more or until vegetables are browned and tender. remove from oven, 
drain of any excess liquid, and serve hot, garnished with pecans. 
 
-- 
(ID: 11257) Mirror: rec.food.recipes: Tue, Aug 12, 2003


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