Carrot & Squash Roasted Vegetable Medley

Recipe by Dine Dish
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup butter or 1/4 cup margarine
  • 1
    teaspoon dried sage
  • 1
    clove garlic, finely chopped
  • 12
    lb Brussels sprout, cut in half
  • 12
    lb parsnip, peeled and cut into 2 inch pieces
  • 14
    lb cut baby carrots
  • 1
    small butternut squash, peeled,seeded and cut into 1 inch pieces
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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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