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How to Make Flan
Peruvian Arroz con Pollo
Roasted Autumn Vegetables
roasted autumn vegetables
cup butter or margarine
tablespoon chopped fresh or 1 teaspoon dried sage leaves
cloves garlic, finely chopped
lb Brussels sprouts, cut in half (2 cups)
lb parsnips, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups)
small butternut squash (about 1 lb), peeled, seeded and cut into 1-inch pieces (2 cups)
bag (8 oz) ready-to-eat baby-cut carrots (2 cups)
Heat oven to 375°F. In 1-quart saucepan, melt butter. Stir in sage and garlic.
In ungreased 13x9-inch (3-quart) pan, place remaining ingredients. Pour butter mixture over vegetables; stir to coat.
Cover with foil; bake 45 minutes. Remove foil; bake about 15 minutes longer or until vegetables are tender.
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.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2019 ®/TM General Mills All Rights Reserved
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