Harvest Vegetable Roast

Roasting root vegetables caramelizes their natural sugars, resulting in loads of rich, delicious flavor in every bite.

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( 11 Ratings)

11 Ratings

5 Stars 73%

4 Stars 18%

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1 Stars

Member Reviews ( 8 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 80
Fat 2g
Saturated Fat 0g
Sodium 55mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

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: 60%;
Vitamin C: 15%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 20 min
Total Time 1 hr 5 min
Servings 14

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

Directions

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

Did You Know?

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Expert Tips

Parsnips, a root veggie related to carrots, are a source of magnesium. This mineral helps send signals to the muscles via the nervous system.

Reviews

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1 - 3 of 8 Reviews View All

Posted 12/28/2011 1:21:28 PM REPORT ABUSE AStolper said:

Rating:

I love all the veggies in this mix - brussels sprouts especially. They have great flavor when they're roasted!

Posted 12/9/2011 4:50:43 PM REPORT ABUSE blakesley said:

Rating:

I didn't know I liked squash or Brussels sprouts until I made this dish. Amazing, quick, and easy. I highly recommend trying this dish even if you are currently not a fan of Brussels sprouts!

Posted 10/1/2009 9:38:45 AM REPORT ABUSE Member said:

Rating:

My husband and daughter and not big on vegetables. I made this recipe and my husband liked it. He doesn't eat sweet potatoes, however, he liked the parsnip. I may try using butternut or acorn squash next time. I'm even thinking about adding this to my Thanksgiving Day menu!

1 - 3 of 8 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 09/26/2012. NOTE: We do not include optional ingredients in our calculations.