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
Preparation
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.
