Roasted Harvest Vegetables

By Jackie618

150 cal/serving

Ingredients

• 4 4
• medium carrots (about 10 oz), cut into 1-inch pieces (2 cups)
• 4 4
• medium parsnips (about 1 lb), peeled, cut into 1/2-inch slices (3 1/2 cups)
• 1/4 1/4
• cup olive or vegetable oil
• 4 4
• teaspoons chopped fresh or 1 1/2 teaspoons dried thyme leaves
• 1 1
• teaspoon salt
• 1/4 1/4
• teaspoon pepper
• 2 2
• lb butternut squash, peeled, seeded and cut into 1 1/2-inch chunks (6 1/2 cups)
• Fresh thyme sprigs, if desired

Details

Preparation time 25mins
Cooking time 70mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 425°F. In large bowl, place carrots, parsnips, and half each of the oil, chopped thyme, salt and pepper; toss to coat vegetables. In ungreased 15x10x1-inch pan, spread mixture in single layer. Bake 15 minutes.
2
Meanwhile, in same large bowl, toss squash with remaining oil, chopped thyme, salt and pepper. Add to pan; stir to combine vegetables.
3
Bake 35 to 40 minutes longer, turning vegetables twice with pancake turner, until vegetables are tender. Spoon into serving bowl or on platter; garnish with thyme sprigs.