Harvest Vegetable Roast

 

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.