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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A cool mixture of winter vegetables that goes well with roasted meat/chicken. Ingredients:
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 tablespoons olive oil |
1 teaspoon dried marjoram |
1/2 teaspoon garlic pepper seasoning |
1/2-1 teaspoon seasoning salt |
Directions:
1. In a big mixing bowl, add the first 5 ingredients; stir to combine.
2. Add in the olive oil, marjoram, garlic-pepper, and seasoned salt; toss to coat.
3. Spread vegetables out into a 17x11 or 15x10 inch baking pan that has been sprayed with non-stick cooking spray.
4. Bake at 425° for 30-45 minutes or until vegetables are tender.
5. Stir and turn vegetables several times during baking.
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