Harvest Vegetable Roast

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 butternut squash, peeled seeded,and cut into 1 inch pieces (2 lb.)
• 4 small new potatoes, unpeeled and quartered
• 1 medium red onion, cut into 1/2 inch wedges
• 1 medium parsnip, peeled and cut into 2 x 1/2 inch strips
• 2 cups small fresh brussels sprouts
• 2 tablespoons olive oil
• 1 teaspoon dried marjoram
• 1/2 teaspoon garlic pepper seasoning
• 1/2-1 teaspoon seasoning salt

Recipe

• 1 in a big mixing bowl, add the first 5 ingredients; stir to combine.
• 2 add in the olive oil, marjoram, garlic-pepper, and seasoned salt; toss to coat.
• 3 spread vegetables out into a 17x11 or 15x10 inch baking pan that has been sprayed with non-stick cooking spray.
• 4 bake at 425° for 30-45 minutes or until vegetables are tender.
• 5 stir and turn vegetables several times during baking.