Roasted Vegetable Medley

You don’t have to be a vegetarian to enjoy this herbed vegetable combo!

  • Prep Time 25 min
  • Total Time 55 min
  • Servings 6

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.

Expert Tips

For a party presentation, arrange veggies in the shape of a 6-pointed star, and fill the space between points with fresh herbs, slightly steamed fresh spinach or cooked green peas.

Use an ice-cream scoop for simple scooping of seeds from the squash.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
70 ),
% Daily Value
Total Fat
8 g
8 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
20 mg
20 %;
Sodium
75 mg
75 %;
Total Carbohydrate
22 g
22 %
(Dietary Fiber
5 g
5 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
30%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.