Lunch: Roasted Harvest Vegetables

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

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

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.
Meanwhile, in same large bowl, toss squash with remaining oil, chopped thyme, salt and pepper. Add to pan; stir to combine vegetables.
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.

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