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Roasted Fresh Vegetable Medley

Ingredients:

1 bundle Asparagus
1 package fresh green beans
8 oz. fresh button mushrooms
1 bunch fresh beets (4 or 5 optional)
6 peeled whole carrots
10 small red potatoes
2 cans chicken stock (aprox. 20 oz.) Note: sub water for vegetarian dish
3 TBs Wildwood Blends All-Purpose Seasoning
¼lb. butter (½ stick)


Cut stems off beets place on piece of aluminum foil in pie pan. Roast in 375º oven until tender but firm when pierced with fork (aprox. 35 to 40 minutes depending on size). Remove from oven to cool and peel.

Cut the ends from the asparagus aprox. 3 inches from end. Cut red potatoes in half and poach in saucepan with stock until tender but firm to the fork. Remove from stock and place on a sheet pan. Slice carrots in ¼ inch thick circles and poach in stock from potatoes until tender then remove (save stock). Cut mushrooms in half, slice beets into wedges. Place all vegetables, poached and raw, onto sheet tray with potatoes. Season with All-Purpose Seasoning, melt butter and drizzle over the vegetables. Roast in 450º oven or under broiler until light brown and hot (6 - 10 minutes). Pour ½ cup of stock over vegetables just before removing from oven. Place on service tray and pour juices from pan over veggies and serve hot.

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