Creamy Pasta And Vegetables

1. 1

   Cut unpeeled acorn squash in rings, peeled or scrubbed parsnips and carrots in quarters or lengthwise, scrubbed red-skinned or sweet potatoes in 1 1/2 to 2-inch chunks, and peeled onions in wedges.

2. 2

   Spread vegetables in single layer in 1 or 2 baking pans or baking sheets with sides.

3. 3

   Drizzle with vegetable oil, then sprinkle with salt, pepper and dried thyme to taste.

4. 4

   Bake in a 450u00b0 oven, turning every 10 minutes or so, for 30 minutes or until lightly browned and tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.