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    You are in: Home / Recipes / Roasted Autumn Vegetables Recipe
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    Roasted Autumn Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    ratherbeswimmin''s Note:

    Betty Crocker

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/4 cup butter or 1/4 cup margarine
    • 1 tablespoon chopped fresh sage leaf (or 1 t. dried)
    • 2 garlic cloves, finely chopped
    • 1/2 lb Brussels sprout, cut in half (2 cups)
    • 1/2 lb parsnip, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups)
    • 1/2 small butternut squash, peeled, seeded and cut into 1-inch pieces (about 1 lb.)
    • 1 (8 ounce) bag ready-to-eat- baby carrots (2 cups)

    Directions:

    1. 1
      Heat oven to 375°; in 1 quart saucepan, melt butter.
    2. 2
      Stir in sage and garlic.
    3. 3
      In ungreased 13 x 9 inch pan, place remaining ingredients.
    4. 4
      Pour butter mixture over vegetables; stir to coat.
    5. 5
      Cover with foil; bake 45 minutes.
    6. 6
      Remove foil; bake about 15 minutes longer or until vegetables are tender.

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    Nutritional Facts for Roasted Autumn Vegetables

    Serving Size: 1 (199 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 158.6
     
    Calories from Fat 72
    45%
    Total Fat 8.1 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 20.3 mg
    6%
    Sodium 111.9 mg
    4%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 5.4 g
    21%
    Sugars 5.9 g
    23%
    Protein 2.5 g
    5%

    The following items or measurements are not included:

    fresh sage leaves

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