Roasted Harvest Vegetables

Today I made these vegetables for my family; they were a huge hit!  Even my girls who aren’t big fans of squash ate every bite!  I got this from the Pillsbury Thanksgiving (Issue No. 329).  It would definitely be a great way to use up all of those vegetables that you have from your garden; even if you didn’t have a garden this year, you’ll want to try this one!

Here’s what you’ll need:
4 medium carrots, cut into 1 inch pieces (about 2 cups)
4 medium parsnips, peeled, cut into 1/2 inch slices (about 3 1/3 cups)
1/4 cup olive or vegetable oil - divided
1 1/2 tsp dried thyme leaves - divided (If you would rather use fresh thyme, you’ll need 4 tsp)
1 tsp salt
1/4 tsp pepper
2 lb butternut squash, peeled, seeded and cut into 1 1/2 inch chunks (about 6 1/2 cups)
Fresh thyme sprigs for garnishment (if desired)

1) Heat oven to 425 degrees. In large bowl, place carrots, parsnips, and half each of the oil, chopped thyme, salt and pepper; toss to coat vegetables. In ungreased 15×10x1 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, until vegetables are tender. Spoon into serving bowl or onto platter; garnish with thyme sprigs (if desired).