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Roasted Autumn Vegetables

It takes just half an hour—and no watching—to roast these tasty herb-buttered Brussels sprouts, parsnips, carrots and squash cubes.

Prep Time: 15 min
Total Time: 50 min
Makes: 12 servings

(11 ratings)

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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)

Serve with...

Roast Turkey
Total Time: 5 hours 30 min

1.	Heat oven to 375ºF. Melt butter in 1-quart saucepan over medium heat. Stir in sage and garlic; remove from heat.
2.	Place remaining ingredients in ungreased large roasting pan. Pour butter mixture over vegetables; stir to coat.
3.	Cover and bake 25 to 35 minutes, stirring occasionally, until vegetables are crisp-tender.

Do-Ahead Tip

You can roast the veggies a day ahead. Just reheat in the oven or microwave before serving.

Planned-Overs

Leftovers are unlikely, but if there are a few extra veggies, you can make another meal! Toss with cooked pasta, red sauce and shredded Parmesan for an Italian adventure.

Nutrition Information:

1 Serving: Calories 130 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 65 mg; Total Carbohydrate 16 g (Dietary Fiber 4 g); Protein 2 g Percent Daily Value*: Vitamin A 98 %; Vitamin C 24 %; Calcium 4 %; Iron 4 % Exchanges: 3 Vegetable; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Autumn Vegetables

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