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Roasted Autumn Vegetables
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Prep Time:
15 minutes
Total Time:
50 minutes
Roasted herb-buttered Brussels sprouts, parsnips, carrots, and squash ready in just 30 minutes. No need to watch as they cook to perfection.
Ingredients:
  • 1/2 cup butter or margarine
  • 2 tablespoons chopped fresh sage leaves or 2 tablespoons dried sage leaves
  • 2 garlic cloves, finely chopped
  • 1 pound Brussels sprouts, cut in half
  • 1 pound parsnip, peeled and cut into 2-inch pieces
  • 1/2 pound baby-cut carrot, if desired
  • 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (2 pounds)
Instructions:
  • Preheat oven to 375°F. In a 1-quart saucepan over medium heat, melt butter. Add sage and garlic, then take off heat.
  • Add the rest of the ingredients to an ungreased large roasting pan. Drizzle the butter mixture over the vegetables and mix well to ensure they are evenly coated.
  • Bake covered for 25-35 minutes, stirring occasionally, until vegetables are perfectly tender-crisp.

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