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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I peel and cut the veggies early, then refrigerate them in a resealable storage bag. Baking up this dish is a snap.Nancy Brown, Dahinda, Illinois Ingredients:
1/2 pound fresh brussels sprouts, halved |
1/2 pound parsnips, peeled and cut into 1/2-inch cubes |
1/2 pound fresh baby carrots |
1 medium sweet potato, peeled and cut into 1/2-inch cubes |
2 medium red potatoes, cut into 1/2-inch cubes |
2 medium white potatoes, peeled and cut into 1/2-inch cubes |
1/2 cup butter, melted |
1-1/2 teaspoons rubbed sage |
2 garlic cloves, minced |
Directions:
1. Place vegetables in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, sage and garlic; drizzle over vegetables. Cover and bake at 375° for 40-50 minutes or until tender. Yield: 8 servings.
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