We represent both sides of meat eaters and non meat eaters. The Salty Chef does not take sides in this issue, but offers info and recipes for both lifestyles. Please enjoy!
Harvest Vegetable Roast
Ingredients
1 Small butternut squash peeled, seeded and cut into 1-inch cubes
4 Small new red potatoes, unpeeled and quartered
1 Medium red onion, cut into 1/2 wedges
1 Medium parsnip peeled and cut into 2×1/2×1/2 inch strips
2 cups Brussel sprouts (either fresh or frozen)
2 tablespoons Oil
1/2 teaspoon Dried marjoram leaves
1/2 teaspoon Garlic-pepper blend
1/2 teaspoon Seasoned salt
Preparation
1. Heat oven to 425. Spray 17 x 11 or 15 x 10 inch baking pan with sides with nonstick cooking spray. In large bowl combine all vegetables. Add all remaining ingredients; toss to coat. Spread vegetables in sprayed pan.
2. Bake at 425 for 30 to 45 minutes or until vegetables are tender, stirring and turning vegetables several times during baking.
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