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Date Posted: 22:25:32 10/22/02 Tue
Author: srm
Subject: Autumn Roasted Vegetables

3 carrots,peeled and cut into 1-inch pieces
9-10 pearl onions,peeled and trimmed
2 cups Brussels sprouts,halved if large
1 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

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 10-15
minutes.Check frequently for tenderness.

When vegetables are almost tender,turn oven up to 425 degrees and
roast
10-15 minutes more,until vegetables are lightly browned and tender.
Serve
hot,garnished with pecans,if desired.Makes 4 servings.

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