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Roasted Autumn Vegetables

Name: Roasted Autumn Vegetables
Prep time: 20 min
Total time: 1 h 20 min
Yield: 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)

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)

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.

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.