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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Roasted Autumn Vegetables Recipe

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This recipe for Roasted Autumn Vegetables is from ET's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium whole garlic bulb, peeled
1/2 cup melted butter
1 TB minced fresh thyme or 1 tsp dried
1/2 tsp salt
1/4 tsp pepper
4 medium sweet potatoes, peeled & cut into wedges
1 pound fresh brussel sprouts, halved
2 medium onions, cut into wedges
Directions:
Directions:
Preheat oven to 350º

Separate garlic into cloves. Mince 2 & place in a bowl. Add butter, thyme, salt & pepper

In a large bowl, combine potatoes, sprouts, onion, & remaining garlic

Drizzle with butter mixture & toss to coat

Transfer to a greased 13 x 9 pan , cover & bake for 30 minutes

Uncover, bake 40 - 45 minutes longer or until vegetables are tender. Stir before serving
Number Of Servings:
Number Of Servings:
10

 

 

 

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