Roasted Autumn Vegetables

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/4 cup butter or 1/4 cup margarine
• 1 tablespoon chopped fresh sage leaf (or 1 t. dried)
• 2 garlic cloves, finely chopped
• 1/2 lb brussels sprout, cut in half (2 cups)
• 1/2 lb parsnip, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups)
• 1/2 small butternut squash, peeled, seeded and cut into 1-inch pieces (about 1 lb.)
• 1 (8 ounce) bag ready-to-eat- baby carrots (2 cups)

Recipe

• 1 heat oven to 375°; in 1 quart saucepan, melt butter.
• 2 stir in sage and garlic.
• 3 in ungreased 13 x 9 inch pan, place remaining ingredients.
• 4 pour butter mixture over vegetables; stir to coat.
• 5 cover with foil; bake 45 minutes.
• 6 remove foil; bake about 15 minutes longer or until vegetables are tender.