Harvest Vegetable Roast Recipe

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Ingredients:

Serving

1 butternut squash, peeled seeded ,and cut into 1 inch pieces (2 lb.)
4 small new potatoes, unpeeled and quartered
1 medium red onion, cut into 1/2 inch wedges
1 medium parsnip, peeled and cut into 2 x 1/2 inch strips
2 cups small fresh brussels sprouts
2 tbsp olive oil
1 tsp dried marjoram
1/2 tsp garlic pepper seasoning
1/2-1 tsp seasoning salt

Directions:

In a big mixing bowl, add the first 5 ingredients; stir to combine.
Add in the olive oil, marjoram, garlic-pepper, and seasoned salt; toss to coat.
Spread vegetables out into a 17x11 or 15x10 inch baking pan that has been sprayed with non-stick cooking spray.
Bake at 425° for 30-45 minutes or until vegetables are tender.
Stir and turn vegetables several times during baking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	145.9 Kcal (611 kJ)
Calories from fat	31.63 Kcal
		% Daily Value*
Total Fat	3.51g	5%
Cholesterol	0.11mg	0%
Sodium	260.3mg	11%
Potassium	657.87mg	14%
Total Carbs	28.32g	9%
Sugars	5.52g	22%
Dietary Fiber	4.71g	19%
Protein	2.78g	6%
Vitamin C	30.2mg	50%
Vitamin A	1.8mg	59%
Iron	2mg	11%
Calcium	80.7mg	8%

Amount Per 100 g
Calories	72.47 Kcal (303 kJ)
Calories from fat	15.71 Kcal
		% Daily Value*
Total Fat	1.75g	5%
Cholesterol	0.05mg	0%
Sodium	129.29mg	11%
Potassium	326.78mg	14%
Total Carbs	14.07g	9%
Sugars	2.74g	22%
Dietary Fiber	2.34g	19%
Protein	1.38g	6%
Vitamin C	15mg	50%
Vitamin A	0.9mg	59%
Iron	1mg	11%
Calcium	40.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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