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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 bulb lengthwise through the root end into 4 wedges. Cut each onion into 4 wedges. Cut each squash lengthwise into quarters; discard seeds. Cut each quarter crosswise into 2 pieces. Cut carrots and parsnips crosswise in half. (If thick, cut thick portion lengthwise in half.)

2. Preheat oven to 400 F. Evenly divide vegetables between 2 large roasting pans, each about 17 by 11 1/2 inches (or between 1 large roasting pan and one 15 1/2 by 10 1/2 inch jelly-roll pan). Toss vegetables in each pan with 2 tablespoons olive or salad oil. In small bowl, mix bouillon, pepper, salt and thyme. Toss half the seasoning mixture with vegetables in each pan.

3. Arrange pans on 2 oven racks. Roast vegetables 30 minutes, stirring once. Switch pans on oven racks; roast 20 to 30 minutes longer, stirring once, until vegetables are tender and nicely browned.

4. Remove vegetables to warm large platter. Pour 2 tablespoons hot water into each pan, stirring to loosen brown bits. Pour liquid from each pan over vegetables. Garnish with thyme sprigs. Serves 8.

* Each serving: About 270 calories, 8g total fat, 540mg sodium.

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