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
-
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 425° for 30-45 minutes or until vegetables are tender.
- Stir and turn vegetables several times during baking.