Roasted Sweet Potatoes

1 cup parsnips

1 cup baby carrots

2/3 cup vegetable broth

1 tablespoon olive oil

1 tablespoon thyme

teaspoon black pepper

400 degrees F and oil a large roasting pan. Wash and peel all vegetables. Cut sweet potato into one inch chunks and slice parsnips into slices. Combine sweet potato, parsnips, carrots, broth, oil, thyme and pepper in pan. Toss to coat vegetables and spread in a single layer on the bottom of the pan. Roast for 15 minutes, stir and coat in remaining fluids. Continue cooking until all vegetables are tender and glazed. Serve hot.