Harvest Vegetable Roast

Harvest Vegetable Roast
From Eat Right America

Makes: 14 servings (1/2 cup each)
Prep Time: 20 min
Start to Finish: 1 hr 5 min

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

Directions:

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.

3. Enjoy.

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 }