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
Italian Pork Tenderloin with Roasted Sweet Potatoes
Beef Pot Roast with Vegetables And Herbs
Parmesan-Butternut Squash Gratin
Southern Turkey-Stuffing Bake
Mixed Vegetable Bake