Lunch: Harvest Vegetable Roast

Seemingly fresh from the farm, this autumnal mixture of harvest veggies begs to be included with any comfort-food fare.

Ingredients

1 small butternut squash (about 2 lb.), peeled, seeded and cut into 1-inch pieces (about 3 cups)
4 small new red potatoes, unpeeled, 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 oil
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt

Instructions

Heat oven to 425 °F. Spray 17x11- or 15x10-inch baking pan with sides with cooking spray. In large bowl, mix vegetables. Add remaining ingredients; toss to coat. Spread vegetables in pan.
Bake 30 to 45 minutes or until vegetables are tender, stirring and turning vegetables several times during baking.

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