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Harvest Vegetable Roast

Harvest Vegetable Roast
Number of Servings: 8 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes Source: MM User
Food Groups: Vegetables
Holiday: Thanksgiving
Main Ingredient: Vegetables
Meal Type: Dinner Entrée
Nutrition Content: Low Calorie, Low Sodium
Special Features: Vegetarian


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 Brussels 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


1. Heat oven to 425 degrees. Spray 17 x 11 or 15 x 10 inch baking pan with sides with nonstick cooking spray.
2. In large bowl combine all vegetables. Add all remaining ingredients; toss to coat. Spread vegetables in sprayed pan.
3. Bake at 425 for 30 to 45 minutes or until vegetables are tender, stirring and turning vegetables several times during baking.

Nutrient Information
Calories: 75
Total Fat: 4 g
Saturated Fat: < 1 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 55 mg
Carbohydrates: 10 g
Protein: 2 g
Fiber: 3 g
Vitamin A: 140 RE
Vitamin C: 30 mg
Calcium: 25 mg

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.