Thursday, September 27, 2007

Roasted Vegetables

This recipe will work nicely with just about any combination. I used carrots, red potatoes and shallots-but yams, Brussels sprouts and pearl onions would be lovely as well. Use your imagination.
You Will Need:
Vegetables of your choice
3-4 tablespoons olive oil
salt and pepper to taste
1 sprig fresh rosemary, chopped
1 teaspoon dried thyme, crumbled
Preheat oven to 425 degrees F. Todd vegetables with oil in a bowl and coat well. Pour onto a shallow roasting pan (a shallow jelly-roll pan works well also) and spread out in a layer. Sprinkle with salt and herbs. Bake 20-30 minutes, stirring every ten minutes to keep from sticking. Can be kept warm in a covered casserole.

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