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Roasted Harvest Vegetables

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Pillsbury Kitchens
Updated Oct 5, 2009
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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
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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

  • Step 
    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.
  • Step 
    2
    Meanwhile, in same large bowl, toss squash with remaining oil, chopped thyme, salt and pepper. Add to pan; stir to combine vegetables.
  • Step 
    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

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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