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RECIPE RATING -
2
REVIEWS
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Ingredients
Prep Time: 20 Min
Start to Finish: 1 Hr 5 Min
Serves: 14
1 small Green Giant® Fresh butternut squash, peeled, seeded and cut into 1-inch pieces (about 3 cups)
4 small Green Giant® Fresh new red potatoes, unpeeled, quartered
1 medium Green Giant® Fresh red onion, cut into 1/2-inch wedges
1 medium parsnip, peeled, cut into 2x1/2x1/2-inch strips
2 cups small Green Giant® Fresh Brussels Sprouts
2 tablespoons olive oil
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt
Preparation Directions
1. 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.
2. Bake 30 to 45 minutes, stirring and turning vegetables several times during baking, until vegetables are tender.
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NUTRITIONAL INFORMATION
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1 Serving: Calories 90 (Calories from Fat 20); Total Fat 2g; Cholesterol 0mg; Sodium 60mg; Protein 2g
% Daily Value: Vitamin A 90%; Vitamin C 16%; Calcium 2%; Iron 4%;
Exchanges: 1 Starch, 1/2 Fat
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