Roasted Harvest Vegetables Recipe - Pillsbury.com

Ingredients

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