Roasted Winter Vegetables

Diane's Recipes

From The Taste of the Season

Serves 4

Sweet potatoes, sweet peppers, zucchini, and mushrooms are just a few other vegetables that can be added to this cozy vegetable mélange. It's difficult to make enough of this dish because even people who are not ordinarily vegetable lovers will ask for seconds. If you're feeding a crowd, it's easy to double or even triple this recipe.

Chicken stock adds moisture while reducing the need for excess oil. Adding the corn kernels at the end provides a delightful fresh corn flavor. Serve these colorful vegetables with Grilled Veal Chops with Zucchini-Corn Relish, Chicken with Garlic and Lime, or Rack of Lamb with Mint Crust.

3 carrots, peeled and cut into 1-inch chunks
2 medium leeks, white part only, cleaned and finely chopped.
1 quart medium Brussels sprouts, cut in half if large
3 tablespoons olive oil
11/2 cups Chicken Stock
1 teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon  dried
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup of fresh corn kernels (about 2 medium ears) or thawed frozen

Garnish
2 tablespoons finely chopped parsley

Preheat the oven to 400°F. In a large metal roasting pan, combine the carrots, leeks, and Brussels sprouts with 2 tablespoons of the oil and 1 cup of the stock. Add the thyme, salt, and pepper and mix well, being sure to coat all the vegetables evenly.

Place the roasting pan in the oven and roast for 30 minutes, turning the vegetables occasionally. Add the remaining oil and stock to the pan and continue roasting for 30 more minutes. The mixture should be brown and caramelized. You may need to turn up the oven to 425°F to help the vegetables caramelize a few minutes before adding the corn.

Five minutes before removing the vegetable from the oven, add the corn and cook until heated through and browned. Taste for seasoning. Spoon the vegetables into a large serving bowl and garnish with parsley. Serve immediately.     

Advance Preparation
Can be prepared 4 hours ahead through step 1, covered, and kept at room temperature. Make sure the oven is preheated to 425°F before continuing.

Keywords: roasted vegetables

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