Roasted Vegetable Medley

1 tablespoon chopped fresh or 1 teaspoon dried sage leaves

1 clove garlic, finely chopped

1/2 pound Brussels sprouts, cut in half

1/2 pound parsnips, peeled and cut into 2-inch pieces

1/4 pound baby-cut carrots

1 small butternut squash, peeled, seeded and cut into 1-inch pieces

Heat oven to 375 F.

1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan,

13x9x2 inches. Pour margarine mixture over vegetables; stir to coat.

25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

Makes 6 servings

This recipe displayed with permission from General Mills, Inc.