Roasted Vegetable Medley

By Ms. Lizz

Ingredients
  • 1/4 cup butter or margarine

  • 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves

  • 1 garlic clove, finely chopped

  • 1/2 pound Brussels sprouts, cut in half

  • 1/2 pound parsnip, peeled and cut into 2-inch pieces

  • 1/4 pound 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. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat.

  3. Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

  4. **Try using an ice cream scoop to easily remove seeds from squash!**


Nutritional Facts

Servings
6
Calories 150 (Calories from Fat 70 )
Total Fat 8 g (Saturated Fat 5 g)
Cholesterol 20 mg
Sodium 75 mg
Total Carbohydrate 22g
Dietary Fiber 5 g
Protein 3 g
Vitamin A 100 %
Vitamin C 30 %
Calcium 6 %
Iron 6 %
Exchanges
1 Starch
1 Vegetable
1 Fat

dinner vegetables

2 replies

Debe Pendice
Debe Pendice 2008-12-25 15:58:59 -0600 Report

Miss Lizz, I just love roasted vegetables, but never roast or eaten a parsnip. I will try this. I do like roasted brussel sproats though…Debe