Highlight the caramelized sweetness of fall vegetables in this luscious medley, roasted on high heat and accented with fresh thyme.
Roasted Harvest Vegetables
- Prep Time 25 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, in same large bowl, toss squash with remaining oil, chopped thyme, salt and pepper. Add to pan; stir to combine vegetables.
-
Step3Bake 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
150
Calories
7g
Total Fat
1g
Protein
20g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 150
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 320mg
- 14%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 7g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 290%
- 290%
- Vitamin C
- 20%
- 20%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 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 Choice
1Tips from the
Pillsbury Kitchens
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