ROASTED VEGETABLE MEDLEY

Roasted Vegetable Medley image

You don't have to be a vegetarian to enjoy this herbed vegetable combo!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 6

Number Of Ingredients 7

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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-cut carrot
1 small butternut squash, peeled, seeded and cut into 1-inch pieces

Steps:

Heat oven to 375°F.
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.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 75 mg

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