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Harvest Vegetable Roast
Harvest Vegetable Roast
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Roast root veggies for sweet, flavorful perfection.
Ingredients:
  • 1 small butternut squash (about 2 lb), peeled, seeded and cut into 1-inch pieces (about 3 cups)
  • 4 unpeeled small red potatoes, quartered
  • 1 medium red onion, cut into 1/2-inch wedges
  • 1 medium parsnip, peeled, cut into 2x1/2x1/2-inch strips
  • 2 cups small fresh Brussels sprouts (about 8 oz)
  • 2 tablespoons olive, canola or soybean oil
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon garlic-pepper blend
  • 1/2 teaspoon seasoned salt
Instructions:
  • Preheat the oven to 425°F. Grease a 17x11- or 15x10-inch pan with cooking spray. Combine all vegetables in a large bowl. Add the remaining ingredients and toss well to coat the vegetables. Spread the vegetable mixture evenly in the pan.
  • Roast vegetables for 30 to 45 minutes, stirring and turning occasionally, until tender.

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