Roasted Veggies

A great Thanksgiving dish!

Method 1: Preheat oven to 375 degrees Fahrenheit. In a rectangular roasting pan, place
- 1 lb. fresh carrots (cut in 1-1/2" chunks)
- 2 sweet red peppers (cut in 1" slices)
- 8 ounces button mushrooms
- 8 ounces peeled pearl onions
Drizzle or spray with canola oil. Add 1 teaspoon dried thyme or rosemary over all the veggies. Roast for 30-45 minutes until fork tender. Shake pan several times during roasting.

Method 2: Follow method 1 with the following changes: Substitute a 1/2 cup of chicken or vegetable broth for oil. Cover roasting pan with foil. Remove foil for the last 10 minutes of cooking.