Ingredients:
4 medium carrots, peeled, halved lengthwise, and cut into3/4 in chunks
1 1/2 lbs button mushrooms, halved
1 lb yukon gold potatoes, cut into 1 in chunks
1 lb yams, peeled and cut into 1 in chunks
3 large parsnips, peeled, halved lengthwise, and cut into 1 in chunks
1 lb leeks, white and pale green parts only, cut into 1/2 in pieces-wash carefully
1 large red onions, quartered and cut into 1/2 in chunks
1/4 cup olive oil
3/4 teaspoon dried thyme
3 cups vegetable broth
1/2 cup dry red wine
2 tablespoons cornstarch
1/3 cup water
salt and pepper
fluffy cheddar biscuit dough, before turning out onto a work surface, for topping
Directions:
Preheat your oven to 425 F.
Toss the veggies together with the oil, thyme, salt and pepper.
Divide them between two baking pans with rims on them (to spread out the veggies).
Roast them for 25 minutes, then check to see if they are sticking. If they are, sprinkle a little water on them.
Then roast them for another 20 minutes, until they are browned and tender.
While you are waiting for the veggies to roast, make the cheddar biscuits for the topping. Do not cut and bake the biscuits. Set aside.
When the veggies are done, put them into a 3 1/2 quart baking dish, and raise the oven temp to 450 degrees.
Dissolve the Cornstarch in the water.
In a saucepan, bring the veggie broth and wine to a boil, then whisk in the cornstarch.
Boil while whisking for 1 minute.
Pour the broth and wine mixture over the veggies, stirring to coat.
Drop spoonfuls of Cheddar Biscuit topping over the veggies.
Bake until the topping is golden brown, 15 to 20 minutes.
Allow to cool for 10 minutes, then serve.
Servings: 6
Time preparation: 60 min.
Time total: 90 min.