| 1/4 | cup butter or margarine |
| 1 | tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves |
| 1 | garlic clove, finely chopped |
| 1/2 | pound Brussels sprouts, cut in half |
| 1/2 | pound parsnip, peeled and cut into 2-inch pieces |
| 1/4 | pound baby-cut carrot |
| 1 | small butternut squash, peeled, seeded and cut into 1-inch pieces |
| 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. |
|
| For a party presentation, arrange veggies in the shape of a 6-pointed star, and fill the space between points with fresh herbs, slightly steamed fresh spinach or cooked green peas. |
|
| Use an ice-cream scoop for simple scooping of seeds from the squash. |
Nutrition Information:
150 ( 70 ); 8 g ( 5 g); 20 mg; 75 mg; 22 g ( 5 g); 3 g 100 %; 30 %; 6 %; 6 % 1 ; 1 ; 1