Roasted Vegetable Medley

Roasted Vegetable Medley

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

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
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.
Success
Use an ice-cream scoop for simple scooping of seeds from the squash.

Nutrition Information:

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