Roasted autumn vegetables

This fall takes advantage of seasonal vegetables to prepare this delicious recipe for roasted vegetables. This dish goes well with any meat or poultry.

Ingredients

• ¼ cup butter or margarine
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• 2 cloves garlic, finely chopped
• ½ lb Brussels sprouts, halved (2 cups)
• ½ lb parsnips, peeled, cut into quarters lengthwise and then into 2-inch pieces (2 cups)
• ½ small butternut squash (butternut squash), peeled, seeded and cut into 1 inch pieces (about 1 lb, or 2 cups)
• 1 bag (8 oz) baby carrots (baby) ready to eat (2 cups)

Preparation

1. Preheat oven to 375 ° F. In a saucepan melt 1 quart butter and add the sage and garlic.

2. Place in a bowl 13x9-inch baking dish (3 quarts) other ingredients. Pour butter mixture over vegetables, toss to coat well.

3. Cover with foil, bake for 45 minutes. Remove foil, bake for 15 minutes or until vegetables are tender.

Servings: 6

Preparation time:  20 min

Cooking time:  1 hr

Ready in:  1 hr 20 min

Country:  International

Season / Occasion: Fall


Main ingredient:  Vegetables