Categories: Side Dish, Squash

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 17×11 or 15×10 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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