Baked Autumn Vegetables

 

1/4

cup butter or margarine

1

tablespoon chopped fresh or 1 teaspoon dried sage leaves

2

cloves garlic, finely chopped

1/2

lb fresh Brussels sprout, cut in half (2 cups)

1/2

lb fresh parsnips, peeled, cut lenghthwise into quarters, then cut into 2-inch pieces (2 cups)

1

small butternut squash (about 1 lb), peeled, seeded and cut into 1-inch pieces (2 cups)

1

bag (8 oz) ready-to-eat baby-cut carrots

• 1 Heat oven to 375°F. In 1-quart saucepan, melt butter. Stir in sage and garlic.
• 2 In ungreased 13x9-inch pan, place remaining ingredients. Pour butter mixture over vegetables; stir to coat.
• 3 Cover with foil; bake 45 minutes. Remove foil; bake about 15 minutes longer or until vegetables are tender.