Autumn Roasted Vegetables
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| category: side |
| source: the cowboy cook |
| servings: 4 |
| country/state: alabama |
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| 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 |
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| 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. |
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| (ID: 11257) Mirror: rec.food.recipes: Tue, Aug 12, 2003 |