CARROT & SQUASH ROASTED VEGETABLE MEDLEY

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Carrot & Squash Roasted Vegetable Medley image

Make and share this Carrot & Squash Roasted Vegetable Medley recipe from Food.com.

Provided by Dine Dish

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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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