AUTUMN ROASTED VEGETABLES
Source of Recipe
Source: AICR
Recipe Introduction
No cholesterol levels available (should be low).
Exchanges
Yield: makes 4 servings.
- 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 Tbsp. extra virgin olive oil
- 1/2 tsp. dried thyme
- Salt and freshly ground black pepper, to taste
- 1-1/2 cups fat-free, reduced-sodium chicken or vegetable broth
- 2 Tbsp. 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 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.
Per Serving (Calculated w/o optional pecans): 121 calories, 21 g. carbohydrate, 4 g. protein, 260 mg. sodium, 4 g. fat (less than 1 g. saturated fat), 4 g. dietary fiber ++++ Exchanges: 3 Vegetable, 1 Fat, 1/2 Bread/Starch
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