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Roasted Vegetable Medley

  • 6servings
  • 55minutes
  • 150calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter or margarine

  2. 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves

  3. 1 garlic clove, finely chopped

  4. 1/2 pound Brussels sprouts, cut in half

  5. 1/2 pound parsnip, peeled and cut into 2-inch pieces

  6. 1/4 pound baby-cut carrot

  7. 1 small butternut squash, peeled, seeded and cut into 1-inch pieces

Instructions Jump to Ingredients ↑

  1. Heat oven to 375ºF.

  2. Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat.

  3. Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

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