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| Thyme-Scented Roasted Vegetables January, 2002 Serves 6 / These intensely flavored vegetables are substantial enough to stand alone as a meal; or serve them hot out of the oven with a tossed green salad and warm, whole-grain bread for a satisfying lunch on a cold winter day. 1/2 pound red potatoes, scrubbed and cut into 1-inch chunks 1/2 pound sweet potatoes, scrubbed and cut into 1-inch chunks 1/2 pound carrots, scrubbed and cut into 1-inch chunks 1/2 pound parsnips, scrubbed and cut into 1-inch chunks 2 small sweet yellow onions, peeled and cut into eighths 10 garlic cloves, peeled and lightly crushed 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 cup low-sodium chicken broth or vegetable broth 2 tablespoons fresh thyme leaves Olive oil Fresh thyme sprigs, for garnish 1. Soak top and bottom of a clay cooker in water for 15 minutes. Drain. 2. Place red potatoes, sweet potatoes, carrots, parsnips, onions and garlic in cooker. Season with salt and pepper, and toss to coat. Add broth. Place covered pot in a cold oven. Set oven to 450° and cook for 1 to 1-1/2 hours, or until vegetables are tender. 3. Remove from oven and stir in thyme. Replace cover and let stand for 10 minutes longer. Season to taste with additional salt and pepper; drizzle with olive oil if desired. Garnish with fresh thyme sprigs and serve hot. Calories 158,Fat 1,Perfat 3,Cholesterol 0,Carbo 36,Protein 3Sodium |