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Roasted Winter Veggies

2 carrots, peeled and cut into 1-inch chunks
1 large russet potato, cut into 1-inch chunks
1 large sweet potato, peeled and cut into 1-inch chunks
1/2 lb. Brussels sprouts, halved unless very small
3 T olive oil
3/4 C water or vegetable stock
1/2 t dried thyme
salt and pepper to taste
1 C frozen corn kernels, thawed

Preheat oven to 400 degrees. In large roasting pan, combine veggies
(except corn) w/ 2 T oil and 1/2 of the stock; add thyme, salt,
and pepper. Toss to coat evenly.

Roast for 30 minutes, turning occasionally. Add remaining oil and
stock (if needed; if not, save it for soup). Continue roasting 30
minutes more, until mixture is brown and caramelized. Increase
heat to 425 degrees, if necessary to brown veggies. Add corn and
roast about 5 minutes until brown and heated through. Serves 4.

Chop leftover veggies into smaller chunks and combine with mixture
of tomato juice (leftover from draining tomatoes in the first
recipe) and vegetable stock to make soup the next day. You can
also add frozen peas and finely chopped cabbage, if desired.


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