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Harvest Vegetable Roast

(5)
  1 reviews
  • 20 min prep time
  • 1 hr 5 min total time
  • 9 ingredients
  • 14 servings
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Seemingly fresh from the farm, this autumnal mixture of harvest veggies begs to be included with any comfort-food fare.

1
small butternut squash (about 2 lb.), peeled, seeded and cut into 1-inch pieces (about 3 cups)
4
small new red potatoes, unpeeled, 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 oil
1/2
teaspoon dried marjoram leaves
1/2
teaspoon garlic-pepper blend
1/2
teaspoon seasoned salt

Steps

  • 1 Heat oven to 425°F. Spray 17x11- or 15x10-inch baking pan with sides with cooking spray. In large bowl, mix vegetables. Add remaining ingredients; toss to coat. Spread vegetables in pan.
  • 2 Bake 30 to 45 minutes or until vegetables are tender, stirring and turning vegetables several times during baking.
  • 1 Heat oven to 425°F. Spray 17x11- or 15x10-inch baking pan with sides with cooking spray. In large bowl, mix vegetables. Add remaining ingredients; toss to coat. Spread vegetables in pan.
  • 2 Bake 30 to 45 minutes or until vegetables are tender, stirring and turning vegetables several times during baking.

Expert Tips

To prepare the butternut squash, halve it crosswise with a large, sharp knife. Place the squash, cut side down, on a work surface and cut each in half lengthwise. Remove the seeds. Use a vegetable peeler or sharp paring knife to trim away the peel. Cut the flesh into cubes.

The baking pan for this side dish is large; plan to cook your main course on the stove-top.

Serve these roasted vegetables with braised pork chops or turkey slices.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1/2 Cup)
Calories
80
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
55mg
2%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
10%
Protein
1g
1%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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