Recipes and Stories for a Full, Filled Life

John 10:10 - Jesus said, "I came that they (you and me) may have and enjoy life, and have it in abundance - to the full, til it overflows.

Sunday, October 30, 2011

Roasted Autumn Vegetables

Brussel sprouts grow in bunches of 20-40 on the stem of a plant that grows 2-3 feet tall. They are great sources of vitamins K and C. Even those that don't like brussel sprouts, like this recipe!

1 whole garlic bulb, peeled
½ c. butter, melted
1 tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
4 medium sweet potatoes, peeled and cut into wedges
1 pound fresh brussel sprouts, halved
1 large sweet onion, cut into ½ inch wedges

Separate garlic bulb into cloves. Mince 2 cloves; place in small bowl. Add butter, thyme, salt, and pepper. In a large bowl, combine the sweet potatoes, brussel sprouts, onions and remaining garlic cloves. Drizzle with butter mixture; toss to coat. Transfer to greased 13x9 pan. Cover and bake 350˚ for 30 minutes. Uncover; bake 40-45 minutes longer or until vegetables are tender. Stir before serving. Yield: 10 servings

No comments: