Roasting Vegetables

Name: Roasting Vegetables
Yield: 4.0
Ingredients: 3.0 Carrots Peeled And Cut Into Chunks; 2.0 Medium Leeks White Part Only Finely Chopped; 1.0 quart Brussels Sprouts Halved If Large; 1.0 Large Sweet Potato Peeled And Cut Into Chunks; 2.0 Medium Potatoes Peeled And Cut Into Chunks; 3.0 T Olive Oil; 1.0 To Veg Broth; 0.5 T Dried Thyme; Salt And Pepper; 1.0 cup Corn Kernels

Roasting Vegetables — a community recipe on Potlikkr.

🍽 Serves 4.0

🥗

Ingredients

3.0 Carrots Peeled And Cut Into Chunks
2.0 Medium Leeks White Part Only Finely Chopped
1.0 qt Brussels Sprouts Halved If Large
1.0 Large Sweet Potato Peeled And Cut Into Chunks

+ 6 more ingredients — sign up free to see them all.

Method (preview)

1
Preheat oven to 400 degrees. In a large roasting pan (not as large
2
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.

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