Roasted Mixed Winter Vegetables

  • 2 medium large sweet potatoes, peeled, cut into 1” chunks
  • 2 medium leeks, trimmed, chopped
  • 12-15 medium Brussels sprouts, trimmed
  • 3 TB olive oil
  • 1 ½ cups chicken or light vegetable stock
  • 1 tsp fresh thyme leaves, chopped
  • Sea salt and freshly ground pepper to taste
  • 1 cup fresh or frozen corn kernels, thawed if frozen
  • Chopped parsley for garnish



Toss carrots or sweet potatoes, leeks and Brussels sprouts with 2 TB olive oil and 1 cup of the stock, the fresh thyme and salt and pepper to taste. Mix well and arrange in a single layer on a shallow baking sheet. Roast in a 400 degree oven for about 30 minutes, stirring occasionally. Add the last 1 TB of oil and ½ cup stock to the pan, stir, and continue roasting for another 30 minutes until the vegetables begin to carmelize. Turn up heat to 425 degrees if the vegetables need more heat to brown. Add the corn and stir to combine. Cook for an additional 5-8 minutes until corn is heated through and begins to carmelize. Adjust seasonings. Serve sprinkled with chopped parsley.