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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.
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