Carrot & Squash Roasted Vegetable Medley |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A delicious herbed vegetable medley combo! From a Betty Crocker cookbook. Ingredients:
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 |
Directions:
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.
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