Side Items

Roasted Vegetables in Chicken Stock is for Side Dish.

Roasted Vegetables in Chicken Stock takes 15 minutes to prepare.

Roasted Vegetables in Chicken Stock takes 40 minutes to cook.

Roasted Vegetables in Chicken Stock makes 10 servings.

The ingredients for Roasted Vegetables in Chicken Stock are:

1 pound baby red potatoes, halved
1 pound Brussels Sprouts
8 oz Baby Carrots
1 leek, leaves removed, white bulb sliced
1 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

Here is how you make Roasted Vegetables in Chicken Stock:

1. Preheat oven to 425 degrees F. Place potatoes, carrots, leeks, celery and onion in a large oven-safe roasting dish. 2. Mix ? 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 servingsNumber of Servings: 10Recipe submitted by SparkPeople user DAVENOHE.

The nutritional information for Roasted Vegetables in Chicken Stock is:

• Servings Per Recipe: 10
• 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