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ROASTED VEGETABLES
3 carrots, washed and cut into 1 inch pieces
9 small white button mushrooms, cleaned
2 cups brussel sprouts, cut in half if large
1 medium sweet potato, peeled and cut into 1 inch pieces
1 Tablespoon olive oil
1 1/2 cup chicken or vegetable stock
1/4 tsp. dried thyme
Salt - to taste
2 Tablespoons finely chopped pecans (garnish)
Preheat oven to 400 degrees. In a mixing bowl, toss the vegetables with the oil, thyme, salt and pepper. Place the vegetables in a roasting pan. Pour the stock into the bottom of the pan. Roast for 45 minutes, stirring and turning carefully every 10 to 15 minutes. Check to see if the vegetables are tender. If so, turn up the oven to 425 degrees and continue to roast for 10 to 15 more minutes. Serve hot. Garnish with pecans.
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