Ahhh, autumn, my favourite season ~ bring on those beautifully coloured fallen leaves to crunch on as you take a long walk in the cool breeze and clear air (bye bye humidity). Only problem with autumn is its followed by too many months of winter....
Here's a roasted veggie dish that has lots of flavour and fibre and very little fat. Its a Thanksgiving staple (Canada celebrates Thanksgiving the second week of October).
Autumn Roasted Vegetables
3 carrots, unpeeled, cut into 1-inch pieces
10 small white button mushrooms
2 cups Brussels sprouts (cut in halves if large)
1 medium sweet potato, peeled and cut into 10-inch pieces
1 tablespoon olive oil
1 1/2 cup chicken or vegetable broth
1/4 teaspoon dried thyme
Salt and freshly ground pepper to taste
2 tablespoons finely chopped pecans for garnish
Preheat oven to 400f degrees. Toss vegetables with the oil, thyme, salt and pepper. Place vegetables in a roasting pan. Pour stock into the pan. Roast 45 minutes, stirring and turning every 15 minutes or so. When tender-crisp, raise oven heat to 425f degrees and continue roasting 10 to 15 minutes more or until vegetables are browned and tender. Remove from oven, drain of any excess liquid, and serve hot, garnished with pecans.