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LOCATION: Recipes >> Vegetables >> Roasted Veggies 07

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Roasting Vegetables

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

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.

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