Roasted Harvest Vegetables Recipe

Name: Roasted Harvest Vegetables Recipe
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

www.pillsbury.com

Highlight the caramelized sweetness of fall vegetables in this luscious medley, roasted on high heat and accented with fresh thyme.

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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