Roasted Harvest Vegetables

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

  • 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
  • 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.
  • 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.
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