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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 7 |
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When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, parsnips, carrots and butternut squash. It pleases everyone around the table.Betty Fulks, Onia, Arkansas Ingredients:
1 small butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces |
2 medium parsnips, cut into 1-inch pieces |
1 cup fresh brussels sprouts, halved |
1 cup fresh baby carrots |
1/4 cup butter, melted |
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves |
1 garlic clove, minced |
Directions:
1. In a large bowl, combine the squash, parsnips, brussels sprouts and carrots. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.
2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 35-45 minutes or until tender, stirring occasionally. Yield: 8 servings.
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