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.

  • 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)

  • 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

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 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.