Roasted Autumn Vegetables

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

Minutes

Total Time

50

Minutes

Makes

12

servings

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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
You can roast the veggies a day ahead. Just reheat in the oven or microwave before serving.
Planned-Overs
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:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 5 g,),
  • Cholesterol 20 mg;
  • Sodium 65 mg;
  • Total Carbohydrate 16 g
    • (Dietary Fiber 4 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 3 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.