Angel Recipes: Harvest Roasted Vegetables

Visiting Angels Recipes

Harvest Roasted VegatablesHarvest Roasted Vegetables

Enjoy autumn’s bounty with this delicious recipe featuring squash, potatoes, onion, Brussels sprouts, and parsnips. A flavorful spice blend enhances these roasted vegetables.


  • 1 small butternut squash, peeled and cut into 1-inch pieces
  • 4 small new red potatoes, unpeeled and cut into quarters
  • 1 medium red onion, cut into half-inch wedges
  • 1 medium parsnip, peeled and cut into pieces
  • 1 cup small fresh Brussels sprouts
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon garlic-pepper blend
  • 1/2 teaspoon seasoned salt


Heat oven to 425 degrees. Spray a 15×10-inch baking dish with nonstick cooking spray. In a large bowl, combine all ingredients. Toss and coat evenly. Place vegetables in the baking dish. Bake for 30 to 45 minutes.

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