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
Preparation
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.
Roast 30 to 45 minutes, stirring and turning vegetables several times, until vegetables are tender.
