Autumn Roasted Vegetables

Ingredients:
Three carrots, peeled and cut into 1-inch pieces
9-10 pearl onions, peeled and trimmed
2 cups Brussels sprouts, halved if large
One medium sweet potato, peeled and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1-1/2 cups fat-free, reduced-sodium chicken or vegetable broth
2 tablespoons chopped pecans for garnish (optional)

Directions:
Preheat oven to 400-degrees. In a mixing bowl, toss the vegetables with oil, thyme, salt and pepper. Transfer vegetables to a roasting pan. Add broth to pan. Roast for 45 minutes, stirring and turning carefully every 10 to 15 minutes. Check frequently for tenderness. When vegetables are almost tender, turn oven up to 425-degrees and roast 10 to 15 minutes more, until vegetables are lightly browned and tender. Serve hot, garnished with pecans, if desired.

Recipe makes four servings.

Nutritional Information Per Serving:
Calories: 121
Carbohydrates: 21g
Protein: 4g
Sodium: 260mg
Fat: 4g
Saturated Fat: <1g
Fiber: 4g
Diabetic Exchanges:  3 Vegetable, 1 Fat, 1/2 Bread/Starch