Recipe: Autumn Roasted Vegetables for R. Colby

AUTUMN ROASTED VEGETABLES

3 carrots, unpeeled, cut into 1-inch pieces
9 small white button mushrooms
2 cups brussels sprouts (cut in halves if large)
1 medium sweet potato, peeled and cut into 10-inch pieces
1 tbs. olive oil
1 1/2 cups chicken or vegetable broth
1/4 tsp. dried thyme
salt and freshly ground pepper to taste
2 tbs. 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.

Servings: 4