Highlight the caramelized sweetness of fall vegetables in this luscious medley, roasted on high heat and accented with fresh thyme.
If the stem-ends of the parsnips are large, cut in half lengthwise, then into 1/2-inch slices to assure doneness.
Two medium-size red onions, each cut into 8 wedges, can be added with the squash.
Roasted Vegetable Combo
Acorn Squash with Butter Pecan Sauce
Marshmallow-Topped Sweet Potatoes
Cheesy Broccoli Stuffed Zucchini
Mixed Vegetable Bake