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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 bul...