I made these last week, and served them with oven-baked beef fillets and wild rice, with a glass of red wine – all make a great combination!
3 carrots, unpeeled, cut into 1-inch pieces
4-5 potatoes, cut into 1-inch pieces
2 cups Brussel sprouts (cut in halves if large)
1 medium sweet potato, peeled and cut into inch pieces
1 Tbs. Olive oil
1 1/2 C. Chicken or vegetable broth
1/4 tsp. Dried thyme
2 Tbs.. Finely chopped pecans for garnish
Preheat oven to 400°F (200°C). 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 nearly tender, raise oven heat to 425°F (220°C) 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.
I prepared the vegetables as suggested, but there are two ways to bake these, with two different outcomes:
1) Place all the ingredients into a roasting pot – mine is a deep dish with a deep lid, for baking e.g. a turkey – it’s basically like a slow cooker for the oven. I heated the oven to 160°C (320°F), and roasted the vegetables about 30-40 minutes, stirring occasionally. About 10 minutes into the process, I put the lid on upside down, and used it as a casserole dish to slow-bake the beef fillets (which were bought pre-marinated, though you could marinate it in a complementary flavour, or rub it down with your favourite spice combination); I flipped those occasionally, and both were ready at the same time. The vegetables came out more steamed than roasted with this method, but were still delicious!
2) The second method would be to spread out the vegetables in a baking pan, as single-layered as possible, and follow the baking instructions and temperatures as stated. They will come out crisper. If you want them really crisp, leave out the liquid, and give them a bit more oil in the tossing phase. To avoid them drying out, you could put an oven-proof dish of water in the bottom of the oven, or a small ramekin of water in a corner of the roasting pan, remembering to check the water level occasionally so that it doesn’t evaporate all the way.