Harvest Vegetable Roast

A cool mixture of winter vegetables that goes well with roasted meat/chicken.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 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

Directions

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.