Harvest Vegetable Roast

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

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

Directions

  1. 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. 2 Bake 30 to 45 minutes or until vegetables are tender, stirring and turning vegetables several times during baking.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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