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Harvest Vegetable Roast

Passion for Parsnips

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

6 reviews

7 ratings - Click to rate

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

Prep Time:20 min

Start to Finish:1 hr 5 min

makes:14 servings (1/2 cup each)

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.

Nutritional Information

1 Serving: Calories 80 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Total Carbohydrate 14g (Dietary Fiber 2g, Sugars 3g); Protein 1g % Daily Value*: Vitamin A 60%; Vitamin C 15%; Calcium 2%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 1 MyPyramid Servings: 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

6 Reviews

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Harvest Vegetable Roast

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!
Posted at 9:38 AM on October 1 2009 by

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delicious

This recipe is great. My daughters and I thought it was delicious. We have had it 3 times since I found the recipe. We will continue to make this.
Posted at 9:41 AM on January 20 2009 by crazy4cooking

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Great Recipe

I made this for Thanksgiving and everyone loved the vegetables. Even those who don't like brussel sprouts thought it was good. I will definately make this again.
Posted at 9:53 AM on December 1 2008 by Cathy

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GREAT recipe. I had subbed carrots for parsnips and broccoli for Brussels sprouts and it was delicious! I also added a half cup of Parmesan a few minutes before taking it out of the oven.
Posted at 10:06 AM on November 24 2008 by risone83

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I did not have the dried Marjoram, but this was excellent. I went back for seconds!
Posted at 9:45 AM on November 10 2008 by LaQuetia

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Wonderful Recipe

My husband found this recipe and wanted me to try it. We have never eaten butternut squash or parsnips. This recipe was awesome and easy to prepare. The mix of vegetables had a wonderful taste that blended well together. It also fits into my ww points easily. I have made this dish twice now and it is definetly a keeper in my recipe file.
Posted at 9:37 AM on June 3 2008 by Rosanne