Roasted Autumn Vegetables |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This colorful vegetable dish with mils garlic flavor was developed in our Test Kitchen. It conveniently bakes at the same temperature as the Mandarin Goose. Ingredients:
1 medium whole garlic bulb, peeled |
1/2 cup butter, melted |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 medium sweet potatoes, peeled and cut into wedges |
1 pound fresh brussels sprouts, halved |
2 medium onions, cut into 1/2-inch wedges |
Directions:
1. Separate garlic bulb into cloves. Mince two cloves; place in a small bowl. Add the butter, thyme, salt and pepper. In a large bowl, combine the sweet potatoes, brussels sprouts, onions and remaining garlic cloves. Drizzle with butter mixture; toss to coat.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover, bake 40-45 minutes longer or until vegetables are tender. Stir before serving. Yield: 10 servings.
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