Roasted Winter Veggies

Name: Roasted Winter Veggies
Yield: 4.0
Ingredients: 2.0 Carrots Peeled And Cut Into Inch Chunks; 1.0 Large Russet Potato Cut Into Inch Chunks; 1.0 Large Sweet Potato Peeled And Cut Into Inch Chunks; 0.5 pound Brussels Sprouts Halved Unless Very Small; 3.0 T Olive Oil; 0.75 cup Water Or Vegetable Stock; 0.5 T Dried Thyme; Salt And Pepper To Taste; 1.0 cup Frozen Corn Kernels Thawed

Roasted Winter Veggies — a community recipe on Potlikkr.

🍽 Serves 4.0

🥗

Ingredients

2.0 Carrots Peeled And Cut Into Inch Chunks
1.0 Large Russet Potato Cut Into Inch Chunks
1.0 Large Sweet Potato Peeled And Cut Into Inch Chunks
0.5 lb Brussels Sprouts Halved Unless Very Small

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Method (preview)

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

and pepper. Toss to coat evenly.

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