Carrot & Squash Roasted Vegetable Medley

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat oven to 375ºf.
• 2 melt butter in 1-quart saucepan over medium heat; stir in sage and garlic.
• 3 place remaining ingredients in ungreased rectangular pan, 13x9x2 inches.
• 4 pour butter mixture over vegetables; stir to coat.
• 5 cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.