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Credit: Ryan Benyi; Styling: Stephana Bottom

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F; line 2 large baking sheets with foil. Combine carrots, parsnips, sweet potato and squash in a large bowl. Add olive oil, thyme, salt and pepper, and toss to coat.

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  • Divide vegetables between baking sheets and roast, stirring twice, until golden brown and tender, 35 to 40 minutes. Season with additional salt and pepper, if desired. Serve hot.

Chef's Notes

This recipe also appeared in the January 2011 issue.

Nutrition Facts

125 calories; fat 5g; saturated fat 1g; protein 2g; carbohydrates 19g; fiber 4g; cholesterol 0mg; sodium 183mg.
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