Autumn Roasted Vegetables
By: Melissa Peterman
Published: Monday, November 30, 2009 - 3:26pm

Ingredients




3 carrots, unpeeled, cut into 1-inch pieces
9 smalls white button mushrooms
2 cups Brussels sprouts (cut in halves if large)
1 medium sweet potato, peeled and cut into 1-inch pieces
3 tablespoons olive oil
1/4 teaspoon dried thyme
Salt and freshly ground pepper to taste

Preparation

1 Preheat oven to 400 degrees. Toss vegetables with the oil, thyme, salt and pepper. Place vegetables in a roasting pan.  2 Roast 45 minutes, stirring and turning every 10 to 15 minutes. Continue roasting until vegetables are browned and tender. Remove from oven and serve hot.

About


Great side dish to bring to a holiday party.