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Roasted Autumn Vegetables

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Roasted Autumn Vegetables
  • Prep 15 min
  • Total 50 min
  • Servings 12
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It takes just half an hour—and no watching—to roast these tasty herb-buttered Brussels sprouts, parsnips, carrots and squash cubes.
Updated Oct 23, 2008

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)

Steps

  • 1
    Heat oven to 375°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can roast the veggies a day ahead. Just reheat in the oven or microwave before serving.
  • tip 2
    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

130 Calories, 8 g Total Fat, 2 g Protein, 16 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
70
Total Fat
8 g
Saturated Fat
5 g
Cholesterol
20 mg
Sodium
65 mg
Potassium
430 mg
Total Carbohydrate
16 g
Dietary Fiber
4 g
Protein
2 g
% Daily Value*:
Vitamin A
98%
98%
Vitamin C
24%
24%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
3 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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