Ver en Español
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
We also Love
Asparagus with Pesto Arrabiata
Brussels Sprouts Salad with Kale and Radishes
Quinoa with Black Beans
Caribbean Crunch Squash
Try These Next
Kale, Brussels Sprouts and Butter Bean Salad
Oven-Fried Potato Wedges
Baked Potato Wedges
Brussel Sprouts with Chorizo
Rate and Comment
There are no social login steps defined in Sitecore for this flow!