Roasting root vegetables caramelizes their natural sugars, resulting in loads of rich, delicious flavor in every bite.
Harvest Vegetable Roast
- Prep Time 20 min
- Total 1 hr 5 min
- Servings 14
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2Roast 30 to 45 minutes, stirring and turning vegetables several times, until vegetables are tender.
Nutrition
80
Calories
2g
Total Fat
2g
Protein
14g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 80
- Calories from Fat
- 20
- 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
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