Roasted Vegetables in Chicken Stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 pound baby red potatoes, halved1 pound Brussels Sprouts 8 oz Baby Carrots 1 leek, leaves removed, white bulb sliced1 large yellow sweet onion, cut into chunks 3 stalks, celery, leaves removed, cut into 1/2" pieces 1 tsp Thyme, ground 1 tsp Rosemary, dried 1 tsp Marjoram, dried 1 tsp Salt 2 tsp Black Pepper 2 cups unsalted chicken cooking stock 1/4 cup Olive Oil
1. Preheat oven to 425 degrees F. Place potatoes, carrots, leeks, celery and onion in a large oven-safe roasting dish.
2. Mix ¼ cup olive oil with the thyme, rosemary, sage and marjoram and pour over the vegetables. Add salt and pepper to taste. Mix all the vegetables until they are thoroughly covered with the seasonings.
3. Pour 1 cup of stock in with the vegetables. Add an additional cup as needed to keep the vegetables from drying out.
4. Roast for about 40 minutes or until the potatoes can be pierced with a fork easily.
5. Makes 10-1 cup servings.
Serving Size: 10-1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DAVENOHE.
2. Mix ¼ cup olive oil with the thyme, rosemary, sage and marjoram and pour over the vegetables. Add salt and pepper to taste. Mix all the vegetables until they are thoroughly covered with the seasonings.
3. Pour 1 cup of stock in with the vegetables. Add an additional cup as needed to keep the vegetables from drying out.
4. Roast for about 40 minutes or until the potatoes can be pierced with a fork easily.
5. Makes 10-1 cup servings.
Serving Size: 10-1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 128.3
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 307.7 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 4.3 g
- Protein: 4.1 g
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