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Roasted Autumn Vegetables

  • Prep 20 min
  • Total 1 hr 20 min
  • Ingredients 7
  • Servings 6

Ingredients

1/4
cup butter or margarine
1
tablespoon chopped fresh or 1 teaspoon dried sage leaves
2
cloves garlic, finely chopped
1/2
lb Brussels sprouts, cut in half (2 cups)
1/2
lb parsnips, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups)
1/2
small butternut squash (about 1 lb), peeled, seeded and cut into 1-inch pieces (2 cups)
1
bag (8 oz) ready-to-eat baby-cut carrots (2 cups)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
95mg
4%
Potassium
520mg
15%
Total Carbohydrate
18g
6%
Dietary Fiber
4g
19%
Sugars
7g
Protein
2g
% Daily Value*:
Vitamin A
240%
240%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

You can use 2 cups 1-inch pieces of Yukon gold potatoes in place of the butternut squash. Garnish with fresh sage leaves.

Butternut squash is pear shaped with a pale yellow shell and dark orange flesh. It has a mild, sweet flavor.

Directions

  • 1 Heat oven to 375°F. In 1-quart saucepan, melt butter. Stir in sage and garlic.
  • 2 In ungreased 13x9-inch (3-quart) pan, place remaining ingredients. Pour butter mixture over vegetables; stir to coat.
  • 3 Cover with foil; bake 45 minutes. Remove foil; bake about 15 minutes longer or until vegetables are tender.

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