Roasted Autumn Vegetables

 

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)

• 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.