We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Roasted Harvest Vegetables

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

(4)
(2)
Save and Share
  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 8
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
320mg
320%;
Total Carbohydrate
20g
20%
(Dietary Fiber
4g
4%
  Sugars
7g
7%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
290%;
Vitamin C
20%;
Calcium
6%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.