Ingredients:
1 butternut squash, peeled seeded,and cut into 1 inch pieces ( 2 lb.)
4 small new potatoes, unpeeled and quartered
1 medium red onions, cut into 1/2 inch wedges
1 medium parsnips, 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:
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 17×11 or 15×10 inch baking pan that has been sprayed with non-stick cooking spray.
Bake at 425F for 30-45 minutes or until vegetables are tender.
Stir and turn vegetables several times during baking.
Servings: 8
Time preparation: 25 min.
Time total: 70 min.