Harvest Vegetable Roast

  • Prep Time:
  • Start to Finish:
  • Servings: 14


2 cups small Green Giant™ Fresh Brussels Sprouts
1 medium red onion, cut into 1/2” wedges
1 small butternut squash, peeled, seeded, and cut into 1” pieces (about 3 cups)
4 small new red potatoes, unpeeled, quartered
1 medium parsnip, peeled, cut into 2” x 1/2” x 1/2” strips
2 Tbsp olive oil
1/2 tsp dried Green Giant™ Fresh marjoram leaves
1/2 tsp garlic-pepper blend
1/2 tsp seasoned salt


  1. Heat oven to 425°F. Spray 17” x 11” or 15” x 10” pan with cooking spray. In large bowl, mix all vegetables. Add remaining ingredients; toss to coat. Spread vegetables in pan.
  2. Bake 30-45 minutes, stirring and turning vegetables several times during baking, until vegetables are tender.