Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Betty Crocker

Ingredients Nutrition

  • 14 cup butter or 14 cup margarine
  • 1 tablespoon chopped fresh sage leaf (or 1 t. dried)
  • 2 garlic cloves, finely chopped
  • 12 lb Brussels sprout, cut in half (2 cups)
  • 12 lb parsnip, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups)
  • 12 small butternut squash, peeled, seeded and cut into 1-inch pieces (about 1 lb.)
  • 1 (8 ounce) bagready-to-eat- baby carrots (2 cups)

Directions

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