Carrot & Squash Roasted Vegetable Medley

Name: Carrot & Squash Roasted Vegetable Medley
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 serving(s)
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

(2)

Recipe by Dine Dish

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

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READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Heat oven to 375ºF.
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.
Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

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