Last updated 2/17/2021 at 9:40am
Cooked until they are tender and golden, these roasted vegetables can accompany almost any winter meal — especially roasted meat and poultry.
1 1/2 pounds medium-size red potatoes
2 (about 1 3/4 pounds) fennel bulbs
2 (about 1 pound) red onions
2 (each about 1 pound) acorn squash
5 medium carrots
4 medium parsnips
Olive or salad oil
2 teaspoons chicken-flavor instant bouillon
1 teaspoon coarsely ground black pepper
3/4 teaspoon salt
3/4 teaspoon dried thyme leaves
Fresh thyme sprigs, for garnish
1. Cut potatoes into 2-inch chunks. Cut root ends and stalks from fennel bulbs; cut each bul...