Roasted Vegetable Medley

 

1/4

cup butter or margarine

1

tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves

1

garlic clove, finely chopped

1/2

pound Brussels sprouts, cut in half

1/2

pound parsnip, peeled and cut into 2-inch pieces

1/4

pound baby-cut carrot

1

small butternut squash, peeled, seeded and cut into 1-inch pieces

• 1 Heat oven to 375ºF.
• 2 Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat.
• 3 Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.