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Harvest Vegetable Roast

Seemingly fresh from the farm, this autumnal mixture of harvest veggies begs to be included with any comfort-food fare.

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  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 9
  • servings 14
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1/2 Cup)
Calories
80
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
55mg
55%;
Total Carbohydrate
14g
14%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
15%;
Calcium
2%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.