Autumn Roasted Vegetables

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!

DSCN4028Autumn Roasted Vegetables

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
S&P t.t.
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.

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10 Recipes in Pictures

I love to collect recipes and try them out; here are a few I’ve collected that are straightforward!

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Bacon and Cheese Bread Ring

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Brownie in a Mug

Cheese Bread

Cheese Bread

Cherry Chocolate Mice

Cherry Chocolate Mice

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Chocolate Covered Bananas

Easy Pizza Bread

Easy Pizza Bread

Egg Burger

Egg Burger

Filled Apples

Filled Apples

Fruit Flower Cups

Fruit Flower Cups

 

WHAT HAPPENS TO YOUR BODY THE HOUR AFTER DRINKING A COKE?

Good to be reminded of occasionally. I’ve also noticed that when I drink more water my body craves it rather than the chemical bombs of sodas..!

Look Better Naked™

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10 MINUTES
10 teaspoons of SUGAR hit your system. This is 100 percent of your recommended daily intake, and the only reason you don’t VOMIT as a result of the overwhelming sweetness is because phosphoric acid cuts the flavor.

20 MINUTES
Your blood sugar spikes, and your liver responds to the resulting insulin burst by turning massive amounts of sugar into FAT.

40 MINUTES
Caffeine absorption is complete; your pupils dilate, your blood pressure RISES, and your liver dumps MORE sugar into your bloodstream.

45 MINUTES
Your body increases dopamine production, which stimulates the pleasure centers of your brain – a physically identical response to that of HEROIN by the way.

60 MINUTES
You’ll start to have a sugar crash. Enjoy.

AND HERE ARE SOME OTHER SHOCKING FACTS FOR YOU . . .

ONE SODA PER DAY INCREASES YOUR RISK OF DIABETES BY 85%!

SUGAR IS ACTUALLY MORE ADDICTIVE THAN…

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