Carrot & Squash Roasted Vegetable Medley

A delicious herbed vegetable medley combo! From a Betty Crocker cookbook.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄4 cup butter or 1⁄4 cup margarine
• 1  teaspoon dried sage
• 1  clove garlic, finely chopped
• 1⁄2 lb Brussels sprout, cut in half
• 1⁄2 lb parsnip, peeled and cut into 2 inch pieces
• 1⁄4 lb  cut  baby carrots
• 1  small  butternut squash, peeled,seeded and cut into 1 inch pieces

Directions

1. Heat oven to 375ºF.
2. Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic.
3. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches.
4. Pour butter mixture over vegetables; stir to coat.
5. Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.