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Harvest Vegetable Roast

  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 14

Roasting root vegetables caramelizes their natural sugars, resulting in loads of rich, delicious flavor in every bite. MORE + LESS -

Ingredients

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

Steps

Hide Images
  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
75mg
3%
Potassium
380mg
11%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
10%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
4%
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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