Roast Vegetables
Acorn squash, unpeeled, cut in rings
Parsnips, peeled or scrubbed, cut in quarters lengthwise
Carrots, peeled or scrubbed, cut in quarters lengthwise
Red skin potatoes, scrubbed, cut in 1 1/2 - 2" chunks
Sweet potatoes, scrubbed, cut in 1 1/2 - 2" chunks
Onions, peeled, cut in wedges
Spread vegetables in a single layer in one or two baking pans or baking
sheets with sides. Drizzle with oil then sprinkle with salt, pepper and
dried thyme to taste.
Bake at 450 F, turning every 10 minutes or so, for 30 minutes or
until lightly browned and tender.
Source: Womans Day
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