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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.

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( 11 Ratings)

11 Ratings

5 Stars 55%

4 Stars 27%

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 15 min
Total Time 50 min
Servings 12

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)

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Directions

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.

EXPERT TIPS

Expert Tips

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 70 ),

% Daily Value

Total Fat: 8 g; 8 %
(Saturated Fat 5 g, 5 % ),
Cholesterol: 20 mg; 20 %;
Sodium: 65 mg; 65 %;
Total Carbohydrate: 16 g; 16 %
(Dietary Fiber 4 g 4 % ),
Protein: 2 g; 2 %

% 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.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 11/3/2009 1:11:57 PM REPORT ABUSE eli6223 said:

Rating:

This is one of my families favorite fall recipes! It is also one of my favorites for entertaining, as you can assemble, and slip in the oven half hour before dinner and serve! A wonderful change from beans, peas, carrots - expected vegies and a great way to introduce new vegies to kids! Easy to substitue other fall root vegies that I have on had.

This reply was: Helpful Inspiring

Posted 9/22/2006 6:26:03 PM REPORT ABUSE Terry May said:

Rating:

This was very easy and delicious!! I will make it again for thanksgiving for my entire family. All my children are grown and moved away from home so that will be the only time I can show off this receipe! My husband and mother liked it also and there was none left, I highly reccomend this roasted receipe. Thank You for your web site, Sincerely, Terry May, Dadeville, Al

This reply was: Helpful Inspiring