Roasted Autumn Vegetables

Cooking With Rania - "Recipes for Thanksgiving"
KDKA Pittsburgh Today Live 11/07/2012

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Roasted Autumn Vegetables

INGREDIENTS

2 ½ pounds Brussels sprouts, quartered
1 large onion, cut into 1-inch chunks
2 medium Honey Crisp apples - cored and cut into 1-inch wedges
2 fennel bulbs ~ tops removed ~ cut into 6 wedges each
4 slices thick sliced pepper bacon, cut into 1-inch pieces
3 branches fresh thyme
16 large fresh sage leaves, torn
5 large cloves garlic, coarsely chopped
1/8 teaspoon hot red pepper flakes (or to taste)
2 tablespoons brown sugar
Salt and fresh ground black pepper to taste
Olive oil for drizzling the vegetables

DIRECTIONS

Preheat oven to 450 degrees.

In a large bowl toss together all the ingredients. Be generous with the salt and pepper.

Place the vegetables and fruit on two separate heavy-duty baking pans and drizzle generously with olive oil. Roast in the oven for about 35 minutes or until the vegetables are just tender, tossing once or twice while roasting. Do not overcook.

Combine the vegetables in a large serving bowl and sprinkle with salt and pepper, if necessary, to taste. Serve hot.

Serves 12