Roasted Autumn Vegetables

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 12

Ingredients

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)

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.

Notes










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.

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.