Roasted Root Vegetables
Ingredients
- 1 large yam peeled and cut into 1 inch cubes
- 3 small red potatoes peeled and cut into 1 inch cubes
- 2 carrots peeled and cut into 1 inch pieces
- 1 yellow onion peeled and quartered
- 1 red bell pepper cut into 2 inch pieces
- 5 cloves garlic sliced
- 1 tsp dried thyme (or 1 Tbsp. fresh)
- 1 cup chicken broth
- 1-2 T olive oil
Instructions
- Preheat oven to 425 degrees. Spray a 13x9 pan with cooking spray.
- Add all the vegetables to the pan.
- Sprinkle with thyme and drizzle with olive oil and toss to coat. Make sure all the vegetables are lightly coated in olive oil. Roast for 30 minutes.
- Remove from oven. Pour in the chicken broth and toss vegetables to coat. Return to oven and roast for another 20-30 minutes or until all the vegetables can easily be pierced with a fork.
Notes
What to serve with it: This recipe is a great accompaniment to my Honey Mustard Chicken. I think many other baked or roasted chicken recipes would work well with it also as long as the flavors complement. I think it would also be great with a pork or turkey tenderloin.