Meals Matter

Harvest Vegetable Roast

Contributed By: suelake
cookbook

Ingredients

1 Small butternut squash peeled, seeded and cut into 1-inch cubes

4 Small new red potatoes, unpeeled and quartered

1 Medium red onion, cut into 1/2 wedges

1 Medium parsnip peeled and cut into 2x1/2x1/2 inch strips

2 cups Brussel sprouts (either fresh or frozen)

2 tablespoons Oil

1/2 teaspoon Dried marjoram leaves

1/2 teaspoon Garlic-pepper blend

1/2 teaspoon Seasoned salt

Preparation

1. Heat oven to 425. Spray 17 x 11 or 15 x 10 inch baking pan with sides with nonstick cooking spray. In large bowl combine all vegetables. Add all remaining ingredients; toss to coat. Spread vegetables in sprayed pan.

2. Bake at 425 for 30 to 45 minutes or until vegetables are tender, stirring and turning vegetables several times during baking.

Cook's Notes

To cut butternut squash, halve it crosswise. Place squash cut side down and cut each in half lengthwise. Trim away the peel and cut the flesh into cubes.

Recipe Comments

Commented by: arelyn

This was excellent...simple to make and absolutly delicious! We've eaten it three times this week, we're in love with it! The parsnips I used were quite mild and fit in nicely. I experimented with some other veggies today and found that carrots, beets and turnips also go well in this recipe (the turnips are a bit strong but I really like them so I didn't mind).

 

Commented by: bsawyers

This vegitable roast was a wonderful addition to the Apple Braised Chilcken. It was a nic e change from our usualy vegitable sides and included some vegitables we do not eat often. It was a lovely side. I will not include the parsnips next time I fix this roast. They were just too strong for the mixture of vegitables and kinda took away from the nice flaavor of the other vegitables.

 

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 8
Special Features: Vegetarian
Nutrition Content: Low Calorie
Holiday: Thanksgiving
Meal Type: Entree

Nutrient Information

Calories: 75
Total Fat: 3.5 g
Saturated Fat: < 1 g
Carbohydrates: 10 g
Protein: 2 g
Vitamin A: 140 RE
Vitamin C: 30 mg
Calcium: 25 mg
Fiber: 3 g