ROASTED AUTUMN VEGETABLES

Roasted Autumn Vegetables image

It takes just half an hour-and no watching-to roast these tasty herb-buttered Brussels sprouts, parsnips, carrots and squash cubes.

Provided by Betty Crocker Kitchens

Time 50m

Yield 12

Number Of Ingredients 7

Ingredients

1/2 cup butter or margarine
2 tablespoons chopped fresh sage leaves or 2 tablespoons dried sage leaves
2 garlic cloves, finely chopped
1 pound Brussels sprouts, cut in half
1 pound parsnip, peeled and cut into 2-inch pieces
1/2 pound baby-cut carrot, if desired
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (2 pounds)

Steps:

Heat oven to 375°F. Melt butter in 1-quart saucepan over medium heat. Stir in sage and garlic; remove from heat.
Place remaining ingredients in ungreased large roasting pan. Pour butter mixture over vegetables; stir to coat.
Cover and bake 25 to 35 minutes, stirring occasionally, until vegetables are crisp-tender.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg