Ingredients
3
medium peeled carrots, cut in half, then crosswise into 1/4-inch slices
2
medium peeled parsnips, cut in half lengthwise, then crosswise into 1/4-inch slices
2
stalks celery, cut into 1/4-inch slices
3
cups cubed peeled butternut squash (1-inch)
1/4
cup olive oil
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon freshly ground black pepper
3
medium onions, cut in half, then into 1-inch slices
2
cartons (32 oz each) Progresso™ Vegetable Broth (8 cups)
1/2
cup freshly grated Parmesan cheese
1/2
cup chopped fresh Italian (flat-leaf) parsley
1
tablespoon balsamic vinegar
Additional freshly grated Parmesan cheese, if desired
Preparation
Heat oven to 425°F. In large bowl, mix carrots, parsnips, celery, squash, 3 tablespoons of the oil, the thyme, salt and black pepper; toss to coat evenly, and divide between 2 ungreased large rimmed baking pans. Spread in single layer; roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add onions; cook 6 to 7 minutes, stirring frequently, until browned and softened. Add broth and roasted vegetables; heat to boiling. Reduce heat to low; simmer uncovered 20 to 30 minutes or until vegetables are tender. Gradually stir in cheese. Stir in parsley and vinegar. Taste, and adjust seasoning with salt and black pepper if necessary.
Ladle into serving bowls, and garnish with additional cheese.
