Harvest Vegetable Roast

Harvest Vegetable Roast

Roasting root vegetables caramelizes their natural sugars, resulting in loads of rich, delicious flavor in every bite. 14 servings (1/2 cup each)

Prep Time

20

Minutes

Total Time

1:05

Hr:Mins

Makes

14

servings

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
  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.
Makes 14 servings (1/2 cup each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 75mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 2g;
Percent Daily Value*:
    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.