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Harvest Vegetable Roast

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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
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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

  • Step 
    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.
  • Step 
    2
    Roast 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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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