Roasted Autumn Vegetables

1/4

cup butter or margarine

tablespoon chopped fresh or 1 teaspoon dried sage leaves

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)

bag (8 oz) ready-to-eat baby-cut carrots (2 cups)

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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.