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Roasted Vegetable Combo
Pot Roast with Sweet Potatoes and Parsnips
Beef Pot Roast with Vegetables And Herbs
Roasted Butternut Squash Combo
Mixed Vegetable Bake
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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