Vegetables: Roasted Veggies 12 by Recipe Cottage

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	Roasted Veggies 12

		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.